When I think white beans, I usually think cannellini or great northern beans and tuscan bean soup, well all Italian anyway. In the past (like 4 or 5 years ago) I remember cooking a soup that was plated with a divider, on one side a black bean soup, on the other a white bean soup. I'll try to remember the recipe as it was very good and visually enticing, but what I do remember is that these were Mexican flavors. So I decided to guess at what a mexican white bean dip could be. In most white bean dips and hummus, lemon juice is a principal ingredient, so I started by thinking I could use limes for a mexican version. It had to have a little spice, so I settled on a contrast between ancho and chipotle.
- juice of 2-3 limes
- 2 cans of organic great northern beans, rinsed and strained
- 1/2 teaspoon ancho chili powder
- 2 dashes of chipotle flavored tabasco
- 2-3 tablespoons olive oil
- sea salt
- sliced scallions for garnish
- celery cut on a bias into 1 1/2" dipping
apparatuses /
apparati (kind of going for the
parallelogram version of the
golden rectangle as I thought this would be pleasing to the eye) ... obviously the kindageeky
pseudonym is
apropos - all the definition links are for you Sa1amander ;-)
The only trick is balancing the acidity of the lime and the salt. Blend everything (adding a little water to help emulsify the oil), plate, garnish and enjoy.
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