Roasted Garlic Bean Dip
Committee meeting working lunch, 11/29/11 – Served with carrots, celery, and homemade wheat crackers.
This dip can be made using dried or canned beans. Serve with raw vegetables like carrots, celery, peppers, and broccoli, or with crackers or bread.
½ cup dried beans, any variety (or one can of beans)*
1 head garlic*
2 tablespoons vegetable or olive oil, divided use
If using dried beans, soak the beans overnight (up to 24 hours) in plenty of water. Then, rinse the beans, put them in a pot, and add water to cover by about 5 inches. Bring beans to a boil, then reduce to a simmer until beans are tender, 1-2 hours (taste them to see when they are done, and overcooked is better than undercooked in this recipe). (Can be done in advance – add a large pinch of salt to the water, cool, and refrigerate in the cooking water for up to 4 days.)
While the beans are cooking, preheat oven to 350º. Cut the top (pointed, gathered end) off of a whole heads of garlic, exposing the cloves. Place in a baking dish, drizzle with 1 tablespoon oil and a pinch of salt, and cover with foil. Roast until tender when cloves are pierced with a knife, 45-60 minutes. Squeeze cloves out of papery exterior. (Can be done in advance – refrigerate until ready to use.)
In a food processor or blender, combine cooked beans (prepared as above, or start at this step using canned beans) with roasted garlic cloves, remaining 1 tablespoon oil. Process or blend until smooth, then add up to 1 tablespoon cooking liquid (or liquid from can) to reach a dip-able consistency. Add salt to taste.
Yield: approximately 1 cup dip
*Both garlic and beans can be grown in Nebraska and stored for long periods of time.