Monday, November 3, 2008

Tuscan Bean Dip

It's amazing how we forget about about some of the cookbooks we have.  Lately I have been getting out cookbooks that I haven't opened in a long while and taking a gander.  This recipe for Tuscan Bean Dip was found was in my Food Network's Making it Easy cookbook.

Brett and I eat Nacho French Bread Pizza quite regularly but we are always left with half a loaf of french bread that sometimes goes to waste.  We are always looking for new ways to use the other half.  This bean dip seemed like a good way.  It calls for a baguette to be thinly sliced, rubbed with garlic, and toasted, but I figured it would work with french bread.  Of course Brett had different ideas about how we would be using the bread.  He imagined just cubing it up and dipping it in the bean mixture.  We went with his idea because it was less fussy (and boy am I glad because we certainly did not need any more garlic!)

The bean dip was incredibly easy.  I heated some olive oil in a small saucepan and cooked 4 cloves of chopped garlic until it started to brown.  When I took it off the heat it cooked for a while longer and I was worried that it would burn, but it didn't.  Then I put in some rosemary and a shake of red pepper flakes.  The recipe called for a tablespoon and a half of rosemary, but I knew this would be a disaster so I put a teaspoon and even this seemed like too much.  We let that sit and infuse the oil for a few minutes.

Then we put a can of white beans in my mini food processor with some salt and the oil mixture and let 'er rip.  Easy!  

It was good, but it was just too strong!  There was too much of everything.  Too much rosemary.  Too much garlic.  Too much salt.  I should have strained the oil before adding it to the beans.  Next time I will just put less of everything.

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