White Bean dip

By surethingjoemayo

Ingredients

• Cooking The Beans:
• ½ Lb Dried Runner Cannelini Beans (Love The Ones From Rancho Gordo)
• 1 Carrot, cut in a few large pieces
• ½ Onion, peeled, whole
• 2 Garlic Cloves, peeled and whole
• 2 Stalks Celery, cut in half
• 2 Bay Leaves
• 2 Springs Rosemary
• Water
• Tsp Saltdip:
• ¼-½ cup Bean Cooking Liquid
• ¼ cup Olive Oil
• 3 Sprigs Rosemary
• 2 Cloves Garlic
• ¼ cup Minced Chives And Their Blossoms
• Salt & Pepper
• Juice Of One Lemon
• Zest From Lemon
• 1 T Capers
• 2 Tsp Dried Oregano
• Salt & Pepper To Taste

Preparation

Step 1

Soak the beans for a few hours or overnight, covered by at least 3" of water. When you're ready to cook the beans, pour the beans and water into a pot, and add enough water for them to be covered by 3" of water. Add the carrot, onion, garlic, rosemary, celery and bay leaves. Cover and bring to a boil. Stir, and reduce heat to low and simmer until nearly done, about an hour to an hour and a half. When they're done, add the salt, remove from heat, and let them sit in the pot for 30 minutes, so they absorb some of the salt.

Set a small pan over low heat, and warm the olive oil, garlic and rosemary gently - do not let it boil. Heat the oil for 5-10 minutes, until the garlic begins to soften. Discard the rosemary sprigs and set aside the oil and garlic.

To make the dip, toss the garlic and capers into the food processor and whiz until everything is minced. Scrape down the bowl, and then pour in the beans, lemon juice, lemon zest, oregano, and ¼ cup of the reserved bean cooking liquid and puree until smooth. Scrape down the bowl, then blitz again, and slowly pour in the olive oil and puree until the oil is incorporated. Taste, and season with salt & pepper to taste. Pour dip into a storage container and then stir in the minced chives. Serve with crackers, chips, pita, on toast or chopped veggies.