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