creamy white bean dip with rosemary

June 7, 2011

They say necessity is the mother of invention which is true. But adaptability, necessity’s twin sister, also has the mothering gene. I felt like I needed more beans on the daily menu so found a recipe for a white bean stew. It did not pass the v:gourmet test so we turned it into a dip by sending it on a trip through the food processor. Yum. As a dip. On sandwiches (with grilled veggies and greens!). You name it. An adaptable cook is a happy cook.

3 cups beans, soaked overnight and cooked

olive oil

2 medium onions, diced

4 carrots, diced

4 cloves garlic, minced

pinch of red pepper flakes

1 tsp ground fennel seed

2 tsp chopped fresh rosemary

1/4 cup white wine

sea salt and pepper

Heat olive oil in a heavy-bottomed dutch oven. Add carrots and onion and cook until tender. Add garlic and red pepper flakes for a few minutes until garlic is aromatic and the flavours come out. Add fennel seed, rosemary, cooked beans, wine, sea salt and pepper. Cook for a few minutes more. Let cool slightly and then throw everything into a food processor and blend until smooth but still a little “rustic.” Add additional olive oil while blending if necessary. Taste and adjust seasoning. See? Happy cook.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: