White Bean Dip with Grilled Vegetables
 
Makes 6 servings
Ingredients
  • 1 cup dried great Northern beans*
  • 3 tablespoons olive oil, divided
  • 2 cups chopped yellow onion
  • 3 large cloves garlic
  • 4 cups hot water
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon vegetable base*
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Grilled vegetables and grilled naan bread, to serve
  • Garnish: Cajun seasoning*, olive oil
Instructions
  1. In a large Dutch oven, combine beans and water to cover by 2 inches. Let stand for 8 hours. Drain.
  2. In a 4-quart saucepan, heat 2 tablespoons oil over medium heat. Add onion, and cook, stirring frequently, until golden brown and tender, about 8 minutes. Add garlic, and cook until golden brown, about 3 minutes. Add beans, 4 cups hot water, rosemary, thyme, and vegetable base; cook, stirring occasionally, until beans are very tender, 1½ to 2 hours.
  3. Drain beans, reserving ¼ cup cooking liquid. Transfer beans to the work bowl of a food processor. Add reserved ¼ cup cooking liquid and remaining 1 tablespoon oil, and process until smooth. Add lemon zest and juice, salt, and pepper, and process until well combined.
  4. Transfer dip to a serving bowl. Serve warm or cold with grilled vegetables and naan bread. Garnish with Cajun seasoning and oil, if desired.
Notes
*We used Camellia Brand Great Northern Beans, Better Than Bouillon Seasoned Vegetable Base, and Slap Ya Mama Original Blend Cajun Seasoning.
Recipe by Louisiana Cookin' at https://louisianacookin.com/white-bean-dip-with-grilled-vegetables/