Description
Perfectly poppable white bean bites with a luscious lemony basil aioli for lots of dipping.
Ingredients
- ¾ cups Bread Crumbs, Divided
- ½ teaspoons Italian Seasoning
- ½ teaspoons Salt, Divided
- ½ teaspoons Black Pepper, Divided
- 4 teaspoons Lemon Zest, Divided
- 1 can (15 Oz. Size) Cannellini Beans, Rinsed And Drained
- ¼ cups Pine Nuts
- 1 clove Garlic
- 2 Tablespoons Olive Oil
- ½ cups Tomato, Diced
- 1 Tablespoon Red Onion, Finely Diced
- 2 Tablespoons Fresh Basil, Chopped
- FOR THE AIOLI:
- ½ cups Mayonnaise
- 2 Tablespoons Lemon Juice
- 6 whole Basil Leaves, Roughly Chopped
- 1 teaspoon Lemon Zest
- 1 teaspoon Olive Oil
- 1 teaspoon Garlic, Chopped
- ⅛ teaspoons Pepper
Preparation
Preheat the oven to 425ºF. Grease a cookie sheet or line it with parchment paper. Set aside.
In a small shallow bowl, combine 1/2 cup of the bread crumbs with the Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon lemon zest. Set aside.
Place the beans into the bowl of a food processor and pulse several times until the beans are in small chunks. Add the pine nuts, garlic clove, remaining 1/4 cup of the bread crumbs, olive oil, remaining 1 tablespoon (3 teaspoons) lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Process until the mixture is complete pureed.
Transfer the mixture to a medium bowl and combine it with the chopped tomatoes, onion, and basil until the mixture is well blended. With moistened hands, form the mixture into golf-ball sized shapes and then roll them in the crumb mixture. Place the dredged bites on the cookie sheet.
Spray the prepared bites with cookie spray and place in the oven to bake for 25 minutes. Serve warm, with lemon-basil aioli.
To make the aioli: In the bowl of a small food processor or a blender, combine the aioli ingredients. Puree until the mixture is blended.
(Inspired by Nutty Black Bean Bites in Clean Eating Magaine, May 20.)
