TUSCAN BEAN DIP: (Even our vegetarian Indian friends love this)
INGREDIENTS
2 cups cooked white beans (or 2 cans cannelini: I use Progresso white cannelini beans, drained)
3 tbsp olive oil
2 small cloves garlic, thinly sliced
2 small onions, thinly sliced
1 tbsp lemon juice
Sea salt to taste
1 tbsp chopped flat leaf parsley (I like basil)
A drizzle of olive oil(and more for garnish)
PREPARATION: Blender necessary. Cut the baguette into diagonal bite sized portions........
- Puree the white beans. At the same time, saute the garlic and onions in 1 tbsp of olive oil until softened and lightly browned.
- Add into the blender and puree. Add lemon juice and parsley. Season to taste. Serve on a fresh baguette with a garnish of parsley and a drizzle of olive oil.