Garlicky White Bean Dip with Sage
By Joe
Source: America's Test Kitchen.
Home-cooked cannellini beans are warmed through with garlic, sage and chilli flakes, then pureed smooth with lemon juice and oil into a creamy dip. A generous drizzle of olive oil and a scatter of parsley finish it at the table.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Brine the beans. Dissolve the brining salt in the cold water in a large container. Add the beans and let them soak at room temperature for at least 8 hours, or up to 24 hours.
- 2
Simmer. Drain the beans in a colander and rinse well. Combine the beans, the fresh water and the 3 tsp salt in a large casserole (Dutch oven) and bring to the boil over high heat. Reduce the heat to medium and cook at a gentle simmer until the beans are barely tender, 40-50 min.
- 3
Steep and set aside. Turn off the heat, cover the pot, and let the beans steep until fully tender, 20-30 min more. Drain. You'll need about half the beans for the dip; refrigerate or freeze the rest for another use.
- 4
Cook the garlic. Combine 60 ml of the olive oil and the garlic in a non-stick frying pan and cook over medium heat until the garlic is just lightly golden at the edges, about 3 min.
- 5
Bloom the sage and chilli. Add the sage and chilli flakes and cook until fragrant, about 30 sec. Add about half the cooked beans and the remaining 1/4 tsp salt and cook until just heated through, about 2 min.
- 6
Puree. Transfer the bean mixture to a food processor with 75 ml water, the lemon juice and the remaining 30 ml olive oil. Process until smooth, about 2 min, scraping down the sides as needed.
- 7
Finish and serve. Spread the dip in a shallow serving dish, drizzle liberally with extra olive oil, and sprinkle with the parsley.
Storage
Refrigerate the dip in an airtight container for up to 3-4 days. The extra cooked beans keep refrigerated up to 3 days or frozen up to 1 month.
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large container for soaking
- colander
- large casserole (Dutch oven) or large saucepan
- 30 cm non-stick frying pan
- food processor
- shallow serving dish
- chef's knife
- chopping board
Nutrition per serving Calculated from USDA FoodData Central
Approximate: more salt than a serving would eat is listed (fine sea salt or table salt; a brine, rub or typo), so salt is capped at 3 g. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 608 kcal |
| Protein | 24.8 g |
| Carbohydrate | 72.2 g |
| of which sugars | 2.6 g |
| of which free sugars | 0.1 g |
| Fat | 25.9 g |
| of which saturates | 3.8 g |
| Fibre | 17.9 g |
| Salt | 3.94 g |
Protein per 100 kcal
4.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
