Serving Size:
1-1/2 tablespoons

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Gluten-free
  • Heart Healthy
  • Vegetarian


  • 15 ounces canned reduced-sodium white beans
  • 1 garlic clove
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon fresh rosemary (or 1/8 teaspoon dried)
  • 3 tablespoons olive oil
  • 2 tablespoons water
  • 5 basil leaves


  1. Mince the garlic clove. Place beans in a colander and rinse and drain well.
  2. In a medium size pan, heat 2 tablespoons olive oil over low-medium heat. Add garlic and turn heat to low.
  3. Add in red pepper flakes and dried rosemary. Stir together until garlic is fragrant, about 3 minutes.
  4. Add beans and stir to combine.
  5. Transfer bean mixture to a food processor and pulse. Add in 1 to 2 tablespoons of water as needed for preferred consistency.
  6. Remove mixture from processor and place in a bowl.
  7. Garnish with remaining olive oil and basil leaves.

Helpful hints

  • Serve with unsalted pretzels or baby carrots or use as a spread for burgers, wraps or sandwiches.
  • Replace the rosemary and basil with any other preferred herbs of choice.
  • Can be served warm, cold or at room temperature.
  • White beans include cannellini beans, great northern beans and navy beans.
  • Substitute boiled white beans for canned beans if desired.
  • A 15 ounce can of white beans yields 10.5 ounces after beans are rinsed and drained.

Nutrients per serving

Calories 77

Protein 2 g

Carbohydrates 6 g

Fat 5 g

Cholesterol 0 mg

Sodium 63 mg

Potassium 109 mg

Phosphorus 35 mg

Calcium 24 mg

Fiber 1.7 g

Added Sugar 0 g

Kidney and kidney diabetic food choices

  • 1/2 vegetable, medium potassium
  • 1 fat

Carbohydrate choices


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