In the winter months, I posted this recipe: Stewed Cannellini Beans with Tomatoes, Rosemary, and Garlic. This is a one pot meal that takes little time to make and chances are, you have most of the ingredients in your larder. Last week, I had a friend visiting from Chile. I wanted to prep a meal ahead of time so we could spend our hours, catching up. This time around, I made the dish with white lima beans because it’s what was on offer at my local bio shop. Olive oil, rosemary, garlic, tomatoes, beans, stock…. base ingredients that come together with the occasional stir.
Lina and I enjoyed the dish, chatted until way past Cinderella’s curfew, and we were both off to new adventures in the morning. I returned a few days later, to a container with about 2 cups of leftovers. I like leftovers, but I have a saturation point. I don’t typically eat more than one, max two, leftover servings. The rest, I try to repurpose into a new dish, or I’ll freeze it for another day. This recipe transforms beautifully into a dip for crackers or tortilla chips!
As I am wont to do, I started thinking about what I was going to have for dinner while on my plane ride home from London. With a packet of blue corn tortilla chips stashed away in my luggage from my favourite organic shop Planet Organic, I remembered the leftover bean dish and figured I’d transform it into a dip. I placed the bean stew into my food processor, along with another drizzle of olive oil and a good squeeze of lime. 30 seconds later, and voila… bean dip extraordinaire!
The green drizzle you see over top, I had made to go with the original bean stew. It’s an easy-to-make condiment I first tasted in Cuba a couple of years ago: curly parsley, garlic, and olive oil. That’s it!
So here you go: a simple bean stew, an even simpler dip, and an outstanding three ingredient condiment you can use to brighten many savoury dishes (burgers, soups, salads….)
Do enjoy, and as always, eat good food 🙂
