Cannellini Bean & Roasted Red Pepper Sandwich

• 1.5 cups cannellini beans
• 2 pieces garlic cloves
• 1/4 cup yellow onions, chopped
• 1 tablespoon olive oil
• 1/4 teaspoon rosemary, dry
• 1/4 teaspoon thyme, dry
• 2 tablespoons lemon juice, fresh
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup parsley, fresh
• 1 cup roasted red peppers
• 1 tomato, sliced
• 2 cups arugula
• 4 pieces fresh bread, sliced

1. Heat oil in a pan and cook onions over medium heat for 5 minutes, or until translucent.
2. Add garlic and cook for an additional 2 minutes.
3. Add cannellini beans, rosemary, thyme, salt, and pepper and cook for 1 minute or until thoroughly heated.
4. In a blender/food processor, add the sauteed bean mixture, parsley, and lemon juice and blend until creamy. Check for salt and pepper as needed and blend again. Set the mixture aside.
5. Toast your bread and spread each piece with a layer of the cannellini spread. Layer with tomato slices, arugula, roasted red peppers. Serve warm!

cannellini beans, garlic, yellow onions, olive oil, rosemary, thyme, lemon juice, kosher salt, black pepper, parsley, red peppers, tomato, arugula, fresh bread

Taken from food52.com/recipes/38070-cannellini-bean-roasted-red-pepper-sandwich (may not work)