This creamy white bean puree with oven roasted tomatoes has been resurrected from the past and gussied up. I do a lot of this resurrection stuff in the kitchen. Often to simplify recipes, in today’s instance, to add a little pizzaz to an old favorite.
What a crazy ride and looks like things are finally settling down, and spring might just be a welcome change. The girl is this close to her fourteenth birthday and if the last few weeks are any indication, she plans on making her teenage years very memorable for me.
Next week is a big week for Deepta, but, I shall share all about it next week. Once I have a little more intelligence on her whereabouts.
The original version of this dip was created when I was back to slow cooking. I use my slow cooker happily and extensively all through the year. It is less about fixing and forgetting, since I do tend to supervise and nurture the dish, it is mostly about the quite cooking that does not generate a lot of heat.
I have revived and improved this fish curry that I made last year and of course made this mint and cashew nut slow cooked chicken curry. A few days ago, I made this French inspired lovely white bean spread, but I left the slow cooker out of the equation. It is surprisingly creamy, mostly the soft combination of white beans with olive oil and keeps fairly well in the refrigerator.
The roasted tomatoes, if you want to get fancy use mini heirlooms and toss in a caper or two, and the baguette come together to make it a light and complete meal. The kind we dream and wait for. This was another successful snack accomplished on a busy day. The puree was whipped together in a blender rather than a food processor giving it a truly, dreamy, creamy texture. This one will stay and keep us happy on many busy days to come.
A easy and satisfying white bean dip that is rich and healthy without any effort.
- 1/4 cup cherry tomatoes or mini heirlooms
- 3 tablespoons extra virgin olive oil
- ¾ cup white beans ( I used northern and cannelloni beans)
- 1 teaspoon salt or to taste
- 2 cups vegetable stock
- 4 cloves garlic
- 1 teaspoon freshly chopped rosemary
- 1 tablespoon chopped thyme
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped parsley
- 1/2 cup extra virgin olive oil
- ½ lime or lemon
- 1 baguette sliced
- Chopped basil or parsley
- A few capers
- Pre-heat the oven to 400 degrees. Place the tomatoes on a baking sheet. Drizzle with olive oil and bake for 25 minutes, until the tomatoes are soft and wrinkled.
- Place the beans with the salt, vegetable stock and garlic and cook until very tender. This will take about an hour and half on the stove top or 25 minutes in the pressure cooker.
- Cool the beans and add to a blender with about 1/4 cup of the cooking liquid or water. Add in the rosemary, thyme, red pepper flakes and the olive oil and blend until smooth.
- Lightly toast the baguette if desired.
- To serve, spoon the puree over the baguette, top with one or two tomatoes and sprinkle with a little chopped basil and a few capers.
- Place in a blender and add all but 1 tablespoon of the oil.
- Squeeze in the lemon juice and blend until smooth.
The cooking time is done is the slow cooker.