I got this baby from the Ontario White Bean Producers website. And then of course I modified it.
First you take your beans. The recipe called for 2 cups of white beans (white navy beans). I thought this meant 2 cups of RAW beans, but no, it meant 2 cups of COOKED beans. As a result, I have SO VERY MUCH bean dip.
Anyway, take your beans, in any form. If they’re raw, give ’em a good cook. Simmer them in a pot of water for about an hour. Make sure that your water doesn’t totally evaporate, and add more water if you have to — burnt beans is a smell no one needs to have in the kitchen.
While your beans are cooking (or sitting politely in their can, waiting on your convenience), take a pan and sauté yourself a finely chopped onion with some fresh sage (or frozen sage if you’ve got it). Once the onions are translucent, remove pan from heat and plop in 6 or 7 cloves roasted garlic (about one head) just to get them warm and toasty.
In a large bowl (with the aid of an immersion blender) or food processor, combine your cooked beans, your onion/garlic/sage mixture, one or two roasted red peppers, cut in strips (from a jar or make ’em yourself), a few dashes of balsamic vinegar, and a pinch or so of sea salt. Blend that thing silly until it’s smooth and creamy.
Serve as a dip with pita chips or crackers, or use as a bean base in quesadillas, wraps, and sandwiches.
Because I have so very much dip, I managed to foist some off on D and J, and I’m going to try to freeze the rest. I will let you know how that goes.