I always multitask in the kitchen, well; like a lot of people, I have to if I want to get things done! Especially if I am entertaining. Most of the time, it works really well, a stew can be simmering on the stovetop, while bread is slowly rising on the counter and dessert baking in the oven, and I can be in an out of the kitchen for hours but things don’t always go as planned, disasters do happen, even to a simple bean dish. I was setting the table, playing with Sara, answering the phone, organizing while the beans were simmering on the stove, or so I thought for the first little while, then I completely forgot about them and when I went to check, they had turned into mush. I was frustrated that I could no longer make the bean salad but wanting to salvage them, I turned them into a white bean dip.
Our favorite white bean dip recipe uses canned beans and parsley, it has a good texture but not a great texture, this one however has a silky smooth texture, almost mousse like. I guess that’s because the beans in the can are not overcooked and mushy like the beans I used. The recipe below makes a lot of dip and keeps well refrigerated for 3-4 days.
- 1 ½ cup dried white beans
- 1 onion, peeled and quartered
- 2 bay leaves
- 6-8 sprigs of thyme
- 1-2 lemons
- 4 tbsp extra-virgin olive oil
- 3-4 garlic cloves
- Sea salt and freshly ground black pepper
Wash and soak the beans in cold water overnight, drain and put in a medium pot along with the onion, bay leaves and thyme, cover with cold water and bring it to a boil and simmer until the beans are very, very tender, add more water if necessary.
Drain and remove the bay leaves and the thyme, transfer the beans to a food processor, puree for about a minute, add the zest and juice of 1 lemon, olive oil and garlic cloves, pulse until it looks smooth. Season with salt and pepper, add more lemon juice if necessary. Transfer to a serving bowl and refrigerate. Serve with a drizzle of olive oil.