Two White Bean Dips
1. New Garlic White Bean Dip with French Sorrel and Beets
2. Honey Lavender White Bean Dip with Violas and Borage
Recently we added the phrase “a flavor-forward farm” to our website. These two white bean dips really exemplify that intention and are packed with a surprising amount of flavor. Even though the colors are the same (differentiated only by the garnishes), the flavors are a study in contrast. One punchy and savory, the other heady and floral.
Cooked White Beans
1 hour, plus 8 hours soaking
Yields 4 cups
2 cups dried white kidney beans
1 tsp salt
The day before you’re ready to cook, soak the dried beans in a large pot of cold water, covering them with at least an inch of water. Soak overnight, minimum 8 hours.
Drain the beans and cover them again with fresh, cold water. Bring the pot to a boil, then reduce to a simmer. Cover and cook on low for 45 minutes. Add 1 tsp salt, replace the lid, and cook for 15 minutes more. They should be soft, like what you’d expect with canned beans.
Drain the beans but save the remaining liquid. This is the precious aquafaba, or bean water. At the very least, you’ll need a couple cups for the other recipes.
New Garlic White Bean Dip
20 minutes
Yields 2 cups
2 cups cooked white beans
2-3 cloves from new, uncured garlic
1/3 cup olive oil
1/4 cup aquafaba (leftover bean water)
1/2 tsp salt
1 tbsp red wine vinegar
4-5 leaves French sorrel
1 beet, peeled, and cut into matchsticks (1/4 inch)
1 tbsp olive oil for cooking
Balsamic vinegar (optional)
Place the white beans, garlic cloves, olive oil, aquafaba, salt, and red wine vinegar in a blender or food processor. Puree until everything is smooth and starts to swirl. You may need to use a spatula to push down the mixture from time to time. Note: you may need extra liquid to help it puree smoothly. Olive oil will make it richer and more decadent while aquafaba keeps it light and airy.
Tuck the sorrel leaves together so that they form a tight bundle. Cut them into fine strips (i.e., chiffonade), including the edible stems. Set aside.
Heat a large pan over medium-low heat and add 1 tbsp olive oil. Add the cut beets and fry gently until they start to caramelize, about 8-10 minutes. Remove from heat.
To assemble, spread the white bean mixture into a shallow bowl. Heap the sorrel leaves, making a nest in the middle. Add the pan-roasted beets and drizzle with balsamic vinegar, if desired. Serve with crackers or fresh bread.
Honey Lavender White Bean Dip
20 minutes
Yields 2 cups
2 cups cooked white beans
1/3 cup olive oil
1/4 cup aquafaba (leftover bean water)
1 tbsp red wine vinegar
1/8 tsp salt
1 tsp honey
Violas and borage blossoms (prickly part removed) for garnish
Buds from 3 lavender flowers (picked off from stem)
Place the white beans, olive oil, aquafaba, red wine vinegar, salt, honey, and lavender buds (from 2 stems) in a blender or food processor. You may need to use a spatula to push down the mixture from time to time. Note: you may need extra liquid to help it puree smoothly. Olive oil will make it richer and more decadent while aquafaba keeps it light and airy.
To assemble, spread the white bean mixture into a shallow bowl. Garnish with violas and borage blossoms and sprinkle lavender buds over everything. Serve with crackers or fresh bread.