Recipes · Appetizers
Indaco Butterbean Dip
- Meal
- Appetizers
- Issue
- November 2013
From the featureBig Dippers
Ingredients
Makes 1 lb.
- 2 ½ lbs. butter beans, shelled
- 1 medium onion, diced
- 10 cloves garlic, sliced
- 1 whole-roasted Roma tomato
- 1 carrot, peeled
- 1 piece celery
- ½ bunch thyme
- 1 bay leaf
- 1 cup pecorino, grated
- ½ bunch picked mint
- Olive oil
- Salt & black pepper, to taste
- Hot sauce, 10 dashes
Method
Seed roasted tomato. Sweat down onion, garlic, and olive oil. Add roasted tomato. Turn heat up to high and cook off tomato juice. Add beans, carrot, celery, thyme, and bay leaf. Add water to cover. Cook until beans are tender. Let beans cool. Drain and reserve the liquid. Purée beans in food processor in batches with pecorino. Add hot sauce, ¾ cups olive oil, and mint. Add reserved liquid to desired consistency. Dip will thicken a little bit when it cools. Add salt & black pepper.
From “Big Dippers.”
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