South-Of-The-Border White Bean Dip

Recipe Ingredients

16 oz	454g	White beans - - (1 can), rinsed, well drained
1 tablespoon	15ml	Olive oil
3		Garlic cloves - peeled and sliced
4 oz	113g	Diced green chiles - - (1 can), drained
4 oz	113g	Roasted red peppers - - (1 jar), drained and diced
1/3 cup	78ml	Thinly sliced scallions
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Black pepper - freshly ground

Recipe Instructions

Place the beans in a large mixing bowl. Heat the olive oil in a small skillet over medium heat. Add the garlic, green chiles, roasted red peppers, scallions, and thyme.

Cook until the garlic is pale golden, about 2 minutes. Pour the hot vegetables and oil into the bowl with the beans and add salt and pepper.

Mash the bean mixture with two forks or a potato masher, or pulse in a food processor, until coarsely pureed. Serve at room temperature.

This recipe yields about 3 cups of bean dip.

Source:
MEXICAN LIGHT COOKING by Kathi Long

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