![]() ![]() In a small bowl, mix 150g cooked beans with a tablespoon and a half of lemon juice, three tablespoons of garlic oil, the dill, a quarter-teaspoon of salt and a good grind of pepper. Blitz to a smooth, mayo-like consistency. Put the garlic in the small bowl of a food processor with 100g cooked beans, the mustard, anchovies (if using), two tablespoons of lemon juice, 75ml garlic oil, a tablespoon of water, an eighth of a teaspoon of salt and a good grind of pepper. Pick out the herbs and chilli, and set aside. Take off the heat, set aside for 10 minutes, still covered, then strain through a sieve set over a bowl, to catch the solids and reserve the oil. Cover, put on a medium-low heat and leave to cook gently for 25-30 minutes, or until the garlic has softened and is just starting to colour. Meanwhile, put the garlic, thyme, rosemary, green chilli and olive oil in a small saucepan for which you have a lid. Cover, turn the heat down to medium and cook for about 50 minutes, or until the beans are very soft and starting to break up, then drain in a colander. Add the onion and enough cold water to cover by about 4cm, then bring to a boil on a medium-high heat. ![]() Soak Overnight Prep 10 min Cook 1 hr 20 min Serves 6 as a sideģ50g dried cannellini beans, soaked overnight in lots of cold water and 1 tsp bicarbonate of soda 1 onion, peeled and cut into 8 wedges 10 garlic cloves (ie, from about 1 whole head), peeled 3 sprigs thyme 2 sprigs rosemary 1 green chilli, halved lengthways 200ml olive oil 1 tbsp dijon mustard 2 anchovy fillets, drained (optional) 90ml lemon juice (ie, from about 4 lemons) Salt and black pepper 10g fresh dill, roughly chopped ½ tsp aleppo chilli flakes (or another variety)ĭrain the beans and put them in a large saucepan for which you have a lid. Serves six as a meze or side dish, or as a dip for flatbread. Omit the anchovies, if you like, to make it vegan. Butter beans, pickled beetroot, olive oil, garlic, salt (and a good squeeze of lemon).I use garlic-infused olive oil three times in this dish: first to flavour a basic bean mash, then to make a thick aïoli to go on top and finally in a layer of cooked beans to add textural interest. So why not? It was just supposed to be for decorative purposes, but then I had to go and eat it.īut I do feel a little guilty about the convenience-health-food that has taken over abitmoreveg in the last couple of months, but then on the other hand if I hadn’t done this I wouldn’t have posted anything and I would be eating much more convenience-junk-food, and convenience-health-food is definitely the much better option. This was just going to be something to have in the background of a photo with slices of gluten-free bread. I did not originally intend to post this as a recipe. ![]() Olive oil blended with lemon juice develops an almost creamy-like taste. If you find that it tastes too sour simply add more olive oil. But I think it’s necessary to masks the instantly recognizable store-bought pickled beetroot taste. You might think it odd to add lemon to something made with store-bought pickled beetroot. Which I usually have in the fridge in case I want a quick Pickled Beetroot and Goat’s Cheese Salad). This lazy dip is made with store-bought pickled beetroot. Because it requires no cooking, no soaking … no nothing really – oops double negative. This is not your typical beetroot and butter bean dip. I made this because I was looking for pink and green food to pair with the Savoury Gluten-Free Bread post to celebrate the new look. Obviously it would taste better with roasted beets rather than pickled but in a squeeze this is alright. So I blended some pickled beetroot, with butterbeans, garlic, salt and lemon juice. Anyway I wanted something green and pink food for the photos of the first post with the new look. Until I found I always had a headache after adding recipes to it. No cooking required, just assemble.Īt one point I had a striking pea green and cerise pink look to abitmoreveg. Why is it a lazy beetroot and butter bean dip? Because you just add stuff to a food mixer and blend. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |