Ingredients
Scale
- 2 Cups Dried Cannellini Beans or 6 Cups Cooked/Canned
- 2 Garlic Heads or about 1/2 cup roasted garlic
- Red Wine or Sherry Vinegar
- Extra Virgin Olive Oil
- Salt and Pepper
Instructions
- If using dried beans, cook in a pressure cooker according to directions
- If using fresh garlic, preheat oven to 375-degrees. Cut top 1/4-inch off the top of the heads, put on a layer of parchment and foil (foil on the outside) and drizzle with olive oil and a little salt and pepper. Wrap (twisting at top) and bake for 25 minutes or until soft.
- Place cooked beans and roasted garlic in a food processor, and adding 1/2 cup of oil, a sprinkle of sea salt and black pepper, blending until smooth. Add some water or olive oil if mixture is too thick.
- Add a 1/2 teaspoon of red wine or sherry vinegar to the mixture, blend, then taste. If it needs more tang, add up to another 1/2 teaspoon and some salt and pepper, to taste.
- Category: Appetizer
- Cuisine: American