Makes 3 Cups
So, remember I said something about minimal cooking? Well, doing what I can to minimize turning on the stove or oven? This is another example. Dip! Bean dips are such a great way to get a good snack (or sometimes meal…let’s be real about this!) in the middle of the day. They are also a wonderful appetizer. I took the opportunity and cooked twice as many beans as I needed because it had been a while since we’d had these and a summer white bean salad had already made an appearance in my dreams. Of course I dream about food!
Beans and I…we’re good friends. I’m Colombian and like anyone of Latin origin will attest, beans are part of our everyday and sometimes several parts of our day! As a vegetarian, I was more than grateful for this. I relied heavily on various beans for protein, which much like animal protein, builds and repairs body tissue. They are super blood sugar regulators and thus an excellent choice for anyone with insulin issues. They’re low in fat and high in vitamins and minerals including calcium, potassium, iron, zinc, folate and other B vitamins. They are also a wonderful source of dietary fiber. There are 2 types, insoluble and soluble, and both are critical for our health. Insoluble fiber does not dissolve so it acts as a sponge, literally “cleaning” up by ushering toxins out. (That’s why our gut and colon stay healthy!) Soluble fiber dissolves and becomes gel-like in our gut making us feel full, longer. Overeating, while tempting, is never good. Quantity destroys quality in anything! (I might have said that before.) Anyway, thank you fiber and thank you beans!
For the record, Latinos aren’t the only ones with a bean habit. Beans and legumes, “one of the earliest and most important cultivated crop, are grown everywhere that people farm”.¹ Indeed, most places I’ve traveled, I’ve run into some kind of bean along the way. Honestly, I can’t wait to encounter more!
1 C dried cannellini beans, soaked overnight
1 sprig thyme
1 sprig rosemary
1 1″ piece of kombu
1 bay leaf
2-3 cloves garlic confit*
3 T olive oil (from garlic confit)
1/4 C fresh squeezed lemon juice
1. Get the beans cooking! Drain and rinse the beans, then add to a saucepan with water to cover. Boil over medium-high heat for 10 minutes, skimming the foam that forms. Reduce heat to medium-low, dd thyme, rosemary, kombu and bay leaf, a pinch of sea salt and partially cover. Cook for about 45 minutes or until beans are tender.
2. Remove the herbs and kombu from beans, drain and let cool.
3. When cooled, add remaining ingredients to a food processor and process until smooth and creamy. You may want to adjust the garlic, oil, lemon and salt so play with it until you get it to your liking. These measurements worked great for me:)
4. Serve with crudite (my go-to choice for a super healthy snack that sometimes turns into lunch) crispy country bread, pita bread or flat bread. Gluten-free crackers are also delish with this dip!
*The Garlic Confit adds depth to the garlicky flavor. It’s umami-ish which translates into deliciousness. However, this dip comes out lovely using fresh, raw garlic as well. Start with 1-2 cloves and adjust from there;)
¹ Rebecca Wood, The New Whole Foods Encyclopedia