White bean dip

Votes: 3

Time: 8 hours 25 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 500, total fat 24 G., saturated fats 3 G., proteins 19 G., carbohydrates 54 G., fiber 13 G., cholesterol 0 mg, sodium 376 mg, sugar 4 G.

"This dip is versatile. Transfer it warm to a bowl and serve with fresh vegetables, crackers, toasted bread, or a cheese or meat platter. You can also serve it chilled or sprinkled with fresh herbs. Or top it with grated sharp cheddar and bake it to melt the cheese; serve with toasted bread. Leftover dip can be used in vegetable soup or as a salad dressing," shares Alex Guarnaschelli.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups dry white beans
7 tablespoons extra-virgin olive oil, add more as needed
5 large cloves of garlic
1 large yellow onion, halved and thinly sliced
2 tsp Worcestershire sauce
2 tsp white distilled vinegar
1 teaspoon garlic powder
1 teaspoon paprika
0.5 tsp hot sauce, such as Tabasco
Vegetables or crackers for serving

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Cooking the dish according to the recipe:

Beans:

Place the beans in a bowl and cover with cold water to a depth of 8 cm. Soak overnight.
Drain the beans. Place them in a saucepan and cover with water to a height of 3 inches. Bring to a simmer over medium-low heat and cook until the beans are tender, 1 hour 15 minutes to 1 hour 45 minutes. Drain and let the beans cool.

Sauce: In a medium skillet, add 0.5 cups of water, 1 tablespoon of olive oil and bring to a boil over medium heat.

Add the garlic, onion, and a pinch of salt and cook until the water has reduced and the onion is translucent and tender, 3–5 minutes. Add the beans and heat through.
Meanwhile, in a food processor, combine the Worcestershire sauce, vinegar, garlic powder, paprika, hot sauce, 4 tablespoons olive oil, and a pinch of salt. Transfer the bean mixture to the food processor. Add the remaining 2 tablespoons olive oil and another pinch of salt.
Blend the beans until smooth. Add more oil if needed. Season with salt to taste. Serve with vegetables or crackers.