Cannellini Bean Dip

Alas, my coworker, cocktail mixmaster, fearless foodie, and good friend Melissa is moving next week to Seattle. Good news for Seattle, bad news for me. We had a going away BBQ with other workmates, and this bean dip was my contribution. I used dried beans, so am going to supply the recipe according to those directions. If you want to use canned beans, just skip the soaking and boiling. I love using dried, though. The whole ritual reminds me of being a kid in my mom’s kitchen, picking through the pintos for her before she made her famous refried beans. Plus, it’s much cheaper than canned and you can control what goes in them.

Cheers, Melissa!

Cannellini Bean Dip

1 c. dried cannellini beans
1 lemon, juiced and zested
2 shallots, minced
2 cloves of garlic, minced
2-3 tbsp. balsamic vinegar
the leaves from one full sprig of rosemary
salt and pepper
5 tbsp. olive oil

Rinse the dried beans and sort out any hard, disfigured, or discolored ones. Cover with water and let them soak overnight.

The next day, drain and rinse the soaked beans then cover them with water in a pot. Do not add salt yet. Bring to a boil and let them cook for about an hour, until soft. Drain and let cool a bit.

In a food processor, combine all the ingredients but the olive oil and begin to pulse. Drizzle in the olive oil until desired consistency. Adjust seasonings to taste.

I served with garlic-rubbed, oven-toasted baguette slices.


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About Kate Soto

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