Index»
bean
»
dip
»
dried
»
tomato
»
white
»
White Bean Dried Tomato Dip
I keep trying with the white bean dips. I find an awful lot of them pretty dull, actually. Perhaps I have finally gotten enough other stuff in there that it can actually be tasty. At any rate, this was quite popular.
If you dont want to cook the beans, you should use 2 540 ml (19 ounce) tins.
about 3 cups dip
20 minutes prep time, not including cooking the beans
1 cup raw pea (navy) beans
1/3 cup parsley
1/2 cup dried tomatoes
2 cups grated celeriac
2 or 3 cloves of garlic
1 tablespoon sunflower seed oil
the finely grated zest of 1/2 lemon
the juice of 1/2 lemon
1 teaspoon salt (maybe)
1/4 teaspoon ground black pepper
1 teaspoon rubbed basil
1/4 teaspoon rubbed rosemary
1/2 teaspoon rubbed oregano
1/4 teaspoon rubbed thyme
1/4 cup stuffed olives (optional)
The beans need to be cooked the day before; put them in a pot and cover them with generous amounts of water. Bring them to a boil, then let them soak for several hours. Bring to a boil again, and then simmer until tender, about an hour.
Put the drained beans into a food processor. Add a good handful of parsley, washed and squeezed dry (and without any tough stems).
Put the tomatoes into a small pot with water to just cover, and bring to a boil. Turn off the heat and let them sit, covered, for about 10 minutes.
Meanwhile, peel and grate the celeriac. Heat the oil in a medium skillet, and cook the celeriac gently until softened. Add the peeled, sliced garlic and cook for a minute or two more.
Add the drained tomatoes and the celeriac and garlic to the beans. Add the lemon juice and zest, and the seasonings, and the olives if you want them. Note; the amount of salt called for supposes home-cooked beans and no olives. If you use canned beans and/or olives, you should reduce the salt accordingly. If you use both you will not likely need to add any.
Last year at this time I made Pasta with Roasted Squash, Mushrooms, Onions & Dried Tomatoes.
White Bean Dried Tomato Dip
Tuesday, April 22, 2014
If you dont want to cook the beans, you should use 2 540 ml (19 ounce) tins.
about 3 cups dip
20 minutes prep time, not including cooking the beans
1 cup raw pea (navy) beans
1/3 cup parsley
1/2 cup dried tomatoes
2 cups grated celeriac
2 or 3 cloves of garlic
1 tablespoon sunflower seed oil
the finely grated zest of 1/2 lemon
the juice of 1/2 lemon
1 teaspoon salt (maybe)
1/4 teaspoon ground black pepper
1 teaspoon rubbed basil
1/4 teaspoon rubbed rosemary
1/2 teaspoon rubbed oregano
1/4 teaspoon rubbed thyme
1/4 cup stuffed olives (optional)
The beans need to be cooked the day before; put them in a pot and cover them with generous amounts of water. Bring them to a boil, then let them soak for several hours. Bring to a boil again, and then simmer until tender, about an hour.
Put the drained beans into a food processor. Add a good handful of parsley, washed and squeezed dry (and without any tough stems).
Put the tomatoes into a small pot with water to just cover, and bring to a boil. Turn off the heat and let them sit, covered, for about 10 minutes.
Meanwhile, peel and grate the celeriac. Heat the oil in a medium skillet, and cook the celeriac gently until softened. Add the peeled, sliced garlic and cook for a minute or two more.
Add the drained tomatoes and the celeriac and garlic to the beans. Add the lemon juice and zest, and the seasonings, and the olives if you want them. Note; the amount of salt called for supposes home-cooked beans and no olives. If you use canned beans and/or olives, you should reduce the salt accordingly. If you use both you will not likely need to add any.
Last year at this time I made Pasta with Roasted Squash, Mushrooms, Onions & Dried Tomatoes.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment