CANNELLINI BEAN DIP
1/4 cup olive oil 1 onion, thinly sliced 1 clove garlic, finely chopped 1 cup canned cannellini beans, drained and rinsed 3 tablespoons balsamic vinegar 2 tablespoons finely chopped fresh parsley 1/4 teaspoon crushed red pepper salt and pepper (to taste) extra olive oil (for sprinkling)
In a medium saucepan, heat the oil and cook the onion over medium heat, stirring often, for 10 minutes.
Add the garlic and cook for 1 minute, stirring.
Stir in the beans and cook for 3 minutes.
Add the vinegar, parsley, crushed red pepper, salt, and pepper.
In a food processor fitted with the steel blade, work the bean mixture until it is smooth. It should just hold its shape. If it seems too thick, add a spoonful of water.
Transfer it to a bowl, sprinkle it with oil, and serve at once.
Servings: 6 Source: Sheryl Julian and Julie Riven, Boston Globe, June 25, 2000 |