Recipe from Cookbook Catchall
White bean dip
1 lb dried white beans such as cannellini beans
1 medium yellow onion, coarsely chopped
2 cloves garlic, crushed
2 sprigs fresh thyme
Freshly ground black pepper
Italian flat leaf parsley for garnish
Soak beans overnight in a generous amount of cold water. Rinse and pick out any debris. In a large, heavy-bottomed pot, sauté onion and garlic with thyme in a few tablespoons of olive oil until onions are translucent. Add beans and cold water to cover beans by a few inches. Bring to a full boil and then reduce heat to a simmer. Cook until beans are tender 1-2 hours. Remove thyme.
Drain beans and place in blender with ¼ cup olive oil and a generous sprinkling of salt and pepper. Purée, adding additional olive oil slowly to adjust texture as desired. Finish with a sprinkling of chopped parsley, sea salt and pepper and a drizzle of olive oil.
Original Collector: Me
Thursday, April 23, 2009