White bean dip with peppers
Crema di fagiolini con pepperoni
Nice thick white bean dip that works wonders on a plate of antipasti or as sandwich spread instead of mayonnaise.
The only problem with white bean dip is that the beans have to be soaked for hours, before they are ready to use. Apart from that it is a marvel. The thick cream works wonders on a plate of antipasti with salami and cold cuts. Children love it as sandwich spread instead of mayonnaise. It can be scooped up and snacked with bread, grissini, cucumber and carrot sticks. And it can be seasoned in a million of different ways to give it a nice personal touch. Try this version with fresh herbs, garlic and parmesan. You can always use canned beans, if you haven’t got time for the soaking, and then boil the beans for 30 minutes.
Ingredients
200 g white beans
Fresh thyme
Fresh rosemary
Fresh oregano
2 laurel leaves
1 celery stalk
1 garlic clove
salt
4 tbsp olive oil
1 tbsp vinegar
2 tbsp parmesan
½ red pepper
½ yellow pepper
Preparation
Soak the beans in water overnight.
Change the water and bring the bean to the boil with thyme, rosemary, oregano, celery, garlic and laurels.
Simmer for about 1 hour until the beans are very soft and tender.
Remove the laurels.
Drain the beans and blend them with the remaining herbs, grated parmesan, vinegar, olive oil and a little of the boiling water, until you have a smooth, creamy paste.
Add salt to taste.
Clean the peppers and cut them into small squares.
Fry the pepper in olive oil for a few minutes.
Use the peppers as topping to decorate the white bean dip.
More bean recipes like white bean dip
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I would prefer to make this the hard way–soaking the beans for hours– instead of opening a can. Would probably taste better but time constraints will definitely lead me to grab a can in the grocery. Thanks for sharing the recipe.
That’s the small compromises we all have to make – I guess. And I don’t think the can affects the nutritional value.