Food & Wine


3
5
What's This?
Serving size 10
Total Time

Ingredients

1 cup dried white beans, such as cannellini or navy beans4 clove garlic, peeled1 thyme sprig1 bay leaf¾ cup extra-virgin olive oil salt and freshly ground pepper1 cup flat-leaf parsley leaves1 cup celery leaves flatbread or pita chips, for serving

Directions

1. In a medium saucepan, cover the beans with 2 inches of water. Add the garlic, thyme and bay leaf and bring to a boil. Simmer the beans over low heat, stirring occasionally, until tender, about 2 hours. Add more water as necessary to keep the beans covered by 2 inches.

2. Drain the beans and reserve the garlic and 1/3 cup of the cooking liquid. Transfer the beans, garlic, cooking liquid and 1/4 cup of the olive oil to a food processor and puree. Season with salt and pepper.

3. In a mini food processor, combine the parsley and celery leaves with the remaining 1/2 cup of olive oil and puree. Season with salt and pepper.

4. Transfer the white bean dip to a shallow bowl and make a well in the center of the dip with the back of a spoon. Pour the parsley oil into the well and serve with flatbread or pita chips.

More From Kitchen Daily:

Vegan Green Bean Casserole Vegan Green Bean Casserole
Vegan Green Bean Casserole
Warm and Savory White Bean and Carrot Quinoa Salad Warm and Savory White Bean and Carrot Quinoa Salad
Warm and Savory White Bean and Carrot Quinoa Salad
Kale Butternut Squash Lentils Kale Butternut Squash Lentils
Kale Butternut Squash Lentils

Tags: Appetizer, Healthy, Bean & Legume

Terms of Service | Privacy Policy Corporate Site | Advertise With Us