Rosemary-Lemon White Bean Dip
Like most bean dishes this puree is best if you use freshly cooked dried beans, but it is still good with canned beans. One-quarter pound of dried beans will yield about one cup, the amount needed for this recipe, although you can double the quantities if you like. If you use dried beans, cook them in unsalted water to cover (presoaking is unnecessary), with a couple of bay leaves, until very tender. If you use canned beans, you’ll need almost a full fifteen-ounce can to get one cup (there’s a lot of water in those cans).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the beans in a food processor with the garlic and a healthy pinch of salt. Turn the machine on and add half the olive oil in a steady stream through the feed tube; process until the mixture is smooth.
Step 2
Put the mixture in a bowl and use a wooden spoon to beat in the rosemary, lemon zest, and remaining olive oil. Taste and add salt and pepper as needed. Use immediately or refrigerate for up to 3 days.
