Rigani White Bean and Garlic Slather Recipe

Summary

Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Idaho potato8 Ounce, peeled and cubed (1 Medium)
 Coarse salt To Taste
 Extra virgin olive oil1⁄4 Cup (4 tbs)
 Yellow onions2 Cup (32 tbs), chopped
 Garlic1⁄4 Cup (4 tbs), chopped
 Canned white kidney beans19 Ounce, drained (1 Can)
 Oregano leaves/1 teaspoon dried oregano leaves2 Tablespoon, chopped
 Thyme leaves/1/2 teaspoon dried thyme leaves2 Teaspoon, shredded
 Black pepper To Taste, coarsely ground
 Creme fraiche4 Tablespoon
 Thickly sliced peasant bread/Pita chips1 , toasted

Directions

MAKING
1) In a saucepan, add water and place the potato.
2) Add salt as required.
3) Cover and bring to a boil.
4) Reduce the heat and cook until the potato is tender, for about 10 minutes. Drain well.
5) In a large skillet, heat the oil over low heat.
6) In hot oil, saute the onions and garlic.
7) Cook, stirring constantly, until the onions are translucent for about 15 minutes.
8) To this, add the potato, beans, oregano, thyme, coarse salt and pepper.
9) Cook, stirring, over very low heat for 5 minutes.
10) Let cool slightly.
11) In a food processor, place half the bean mixture and 2 tablespoons of creme fraiche.
12) Blend until slightly smooth.
13) Remove to a bowl and repeat the process with the remaining bean mixture and creme fraiche.
14) Combine all the batches and season with salt and pepper, as desired.

FINALIZING
15) Cool completely and then refrigerate covered until ready to use.

SERVING
16) Twenty minutes before serving, remove the slather from the refrigerator. Serve on toasted peasant bread or with chips.
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