Bean dip

Name: Bean dip
Prep time: 15 min
Cook time: 40 min
Yield: 4-6
Ingredients: 400 g cooked white beans (leftovers); ¼ red chili; 100 ml olive oil; 4 anchovies; Juice of 1 lemon; 1 tsp dried oregano; Salt; Pepper; 50 g caramelized chili (see my book – FAGITARES); 1 tbsp chopped chives; 2 tbsp olive oil

Servings

4-6

Preperation

15 minutes

Cooking

40 minutes

Waiting

8–12 hours

For the dip:

400 g cooked white beans (leftovers) ¼ red chili 100 ml olive oil 4 anchovies Juice of 1 lemon 1 tsp dried oregano Salt Pepper

For garnish:

50 g caramelized chili (see my book – FAGITARES) 1 tbsp chopped chives 2 tbsp olive oil

If you don’t have pre-cooked beans, soak 200g white beans overnight. Drain and cook in 1L water over medium heat for 40 minutes until soft. Drain and let them dry at room temperature for 30 minutes.

Add 300g cooked beans, deseeded chili, olive oil, anchovies, lemon juice, oregano, salt, and pepper to a blender. Blend on high speed until smooth.

Taste and adjust seasoning.

To serve, spread the dip on a plate, top with caramelized chili and chives, and drizzle with olive oil.