Name: Tuscan Bean Dip
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 375 ml (1 1/2 cups)
Ingredients: 1 cup (250 ml) dried cannellini (white kidney) or navy beans; 2 cups (500 ml) chicken broth; 2 cups (500 ml) water; 12 fresh sage leaves; 2 cloves garlic, peeled; 1/4 cup (60 ml) olive oil; Salt and pepper

Ingredients

1 cup (250 ml) dried cannellini (white kidney) or navy beans
2 cups (500 ml) chicken broth
2 cups (500 ml) water
12 fresh sage leaves
2 cloves garlic, peeled
1/4 cup (60 ml) olive oil
Salt and pepper

Preparation

Place the beans in a large bowl and add cold water to cover. Soak overnight. Drain.
In a saucepan, bring the broth, water, beans, sage and garlic to a boil. Reduce the heat and simmer uncovered until the beans are tender, 45 to 50 minutes. Drain.
In a food processor, purée the beans with the oil. Season with salt and pepper. Let cool partially. Refrigerate until chilled.
Serve on baguette slices or as a dip for crudités or fresh or toasted pita triangles.

Note from Ricardo

Can be made a day ahead.

Tuscan Bean Dip

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note