Monday, April 25, 2011
New Favorite Bean Dip
My go-to method of preparing any cooked bean requires just a little fore-thought and a slow cooker. Just before bedtime I rinse a cup of whatever bean, boil up some water in a kettle, dump 4 tablespoons of vegetarian chicken seasoning (purchased in bulk at Whole Foods or Rainbow) into my 4 cup pyrex, dissolve and dump everything into the slow cooker and I awake to cooking smells in my kitchen. Cooked beans go into the fridge until I get home.
This spread could not be easier and it tastes like heaven. Simply puree the beans with toasted almonds, rosemary & garlic infused olive oil, lemon juice, sea salt and a little hot water. Transfer into a serving dish and top with reserved almonds, olive oil & lemon zest. Done!
Heidi suggests serving this with pita chips. Didn't have any, but did have some old won ton wrappers somewhere in the back of the fridge. Toasted them up and voila! This was my dinner last night.