• 1 cup choppedonions\cooked
• 1 Tbs. minced garlic
• 1-1/2 tsp. dried rosemary leaves
• 1 Tbs. olive oil
• 2 Lbs. canned Great Northern beans, or pinto beans, rinsed and drained
• 4 tsp. white wine vinegar
• 1/4 tsp. crushed red pepper
• 2 tsp. paprika, or to taste

Sauté onion, garlic, and rosemary in oil in small skillet until tender, 3 to 4 minutes. Process onion mixture, beans, vinegar, and red pepper in food processor until smooth; season to taste with salt. Spoon mixture into 1 quart baking dish and sprinkle with paprika. Bake, uncovered, at 350° F until hot through, about 25 minutes. If desired, garnish with rosemary; serve with assorted bread and crackers. One serving is about 2 Tbs. . Courtesy: American Dry Bean Board