Cannellini bean dip
A healthy and easy to prepare legume dip
Equipment
- Immersion Blender
- Saute pan
Ingredients
- 2 cans cannellini beans drained and lightly rinsed
- 3 tbsp pig lard or 2 tbsp of extra virgin olive oil
- 3 cloves of garlic, minced
- 4 sage leaves or 1/2 tbsp of dried sage
- 1/4 cup stock, preferably vegetable
- salt & pepper to taste
Instructions
- Gather all of your ingredients
- In a large sauté pan melt the lard (or heat the oil) and lightly sauté the garlic and the sageÂ3 tbsp pig lard, 3 cloves of garlic, minced, 4 sage leaves
- Add the beans and cook for about 5-10 minutes. Add a little salt and pepperÂ2 cans cannellini beans drained and lightly rinsed, salt & pepper to taste
- Place the beans in a blender (or immersion blender) and blend till reduced to a cream. Add the stock to the desired consistency.Â1/4 cup stock, preferably vegetable
- Serve warm with crackers and crudités and make sure you drizzle a little extra virgin olive oil for extra flavorÂ
Nutrition
Calories: 347kcal | Carbohydrates: 47g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 70mg | Potassium: 1006mg | Fiber: 11g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 7mg