Last minute guests dropping by? Want to give your wrap or sandwich a little lunchtime love? Want to switch up your usual refried beans and tortilla chips? Stock this White Bean Dip in your fridge and it will do triple (or more) duty. This dip is a great: super-easy and super-quick to make. Not only does it contain the leftover white Tuscan beans and garlic but it takes less than 2 minutes prep time and about 5 – 10 minutes to cook. How easy is that?
White cannellini beans, or white kidney beans, are very Italian (despite the fact that they were originally cultivated in Argentina by Italian immigrants prior to being taken back to Italy). They are creamy, full of flavour and super-healthy. They are high in fibre and nutrition while being low in calories. They can help you lose weight and potentially prevent certain cancers. You can serve it with fresh veggies, pita chips or tortilla chips or on fresh sliced and toasted baguette. You can also use the White Bean Dip as a sandwich spread to give a twist and some love to your lunch.
(Note: if you don’t have leftover white Tuscan beans, you can use a can of drained white kidney beans)
Prep time: 2 minutes; Cook time: 5 – 10 minutes; Serves: makes 1 1/2 cups
What you need:
- 1 cup leftover Tuscan white beans
- 3 cloves reserved cooked garlic
- 1/2 tsp rosemary
- 2 leaves sage, finely chopped
- salt, pepper to taste
- 1 sage leaf for garnish
What you do:
- In a frying pan over medium-high heat, add beans and cooked garlic
- Mash with fork and mix together
- Add salt and pepper to taste
- Add rosemary and sage
- Stir until it just starts to bubble then remove from heat
- Garnish with a sage leaf
- Drizzle over top with the oil/water mix the beans cooked in (or olive oil if using canned beans)
- Serve with crackers, veggies, pita chips, tortillas, bread etc or slather on sandwiches
