Bean and rosemary dip

photo 4

Bean and rosemary dip. Recipe courtesy of Essential Mediterranean (Murdoch Books, 2011).

“Is it hommus?”
“No, it’s bean and rosemary.”

Preparation time: 5 minutes
Cooking time: 5 minutes
Makes 2 cups

625g tin butterbeans (lima beans) or cannellini beans
60ml olive oil
2 garlic cloves, crushed
1 tbs finely chopped rosemary
250ml chicken or vegetable stock
2 tsp lemon juice

1. Rinse and drain the beans and set aside. Heat the olive oil in a saucepan and cook the garlic and rosemary for 1 minute, or until the garlic is softened. Add the beans and stock and bring to the boil. Reduce the heat and simmer for 3 – 4 minutes. Allow to cool.

2. Blend or process the mixture in batches until smooth. Add the lemon juice and season, to taste. Serve with bread or grissini. This dip will keep, covered, in the refrigerator for several days.


3 responses to “Bean and rosemary dip

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