15 ounce .5 can cannellini beans drained and rinsed well canned
15 ounce beans red drained and rinsed well canned
15 ounce beans red rinsed drained canned
14.5 ounce canned tomatoes diced drained canned
8 ounce cream cheese softened
1 teaspoon garlic chopped
4 servings salt and ground pepper fresh
1 teaspoon penzey's southwest seasoning italian
1 of lemon zest
0.3 cup olive oil
3 pita pockets cut into 8 wedges
0.5 medium onion diced red
2 tablespoons red wine vinegar
4 servings salt and pepper freshly ground
1 pound sausage 6-count package italian hot
Equipment
food processor
bowl
baking sheet
oven
whisk
grill
Directions
Preheat the oven to 350 degrees F.
Spread the pita wedges on a baking sheet. Toast in the oven until crispy, about 10 minutes.
Let cool completely In a small bowl, combine the cream cheese and lemon zest and mix until smooth.
Spread the cream cheese mixture into the bottom of a medium dip bowl. In the bowl of a food processor, combine the red beans, reserved dressing and a generous pinch of salt and pepper, and puree until smooth. If the mixture is too thick, then add a few tablespoons of water to thin.
Spread the bean puree over the cream cheese mixture.
Combine the reserved Tuscan Beans with the red onions and spoon on top of the pureed beans.
Serve with toasted pita chips on the side.
Preheat a grill over medium heat.
Place the sausages on the grill and cook for 20 to 25 minutes, turning every 4 to 5 minutes. In a large bowl, whisk together the olive oil, red wine vinegar, garlic, Italian seasoning, reserved juice from the can of tomatoes and season with salt and pepper. Reserve 3 tablespoons of the dressing for the Round 2 Recipe Three
Layer Bean Dip.
Add the beans diced tomatoes, basil and toss to coat. Reserve 1 cup of the bean mixture for the Round 2 Recipe Three
Layer Bean Dip.
Serve the remaining beans with the grilled sausage.
