We’re in prime garden season right now. Such an abundance of great veggies—and if you don’t have your own garden, you can head down to the farmers market and get them from a local farmer.
I love to make this bean dip to go along with my veggies. It’s something that Mike came up with a few years ago after looking at several recipes for inspiration.
I printed up the recipe card, and handed it out the next week at market when I sold the Yellow Indian Woman beans to a customer. She came back the next week and said, “That recipe!” in a stern voice. I got a little worried at that point, but she went on to tell me that when she ran out of veggies, she went and got a spoon so she didn’t have to stop eating the dip.
Still makes me smile.
Even though I like the Yellow Indian Woman bean best for this, you can feel free to use any bean that you’ve accidentally cooked to mush. (It’s easy to do. Our beans are so fresh, and you get distracted and walk away from the stovetop…)
Yellow Indian Woman Bean Dip
Ingredients
- 2 cups Yellow Indian Woman Beans, cooked (about 1/2 pound before cooking)
- 2 Tbsp. lemon juice
- 4 Tbsp. butter
- 1 Tbsp. dried rosemary
- 1/4-1/2 cup fresh parsley, chopped
- 2 cloves garlic
- 1 tsp. salt
Instructions
- Cook beans, draining and reserving bean broth.
- Purée cooked beans. Add butter, lemon juice and spices and continue to purée.
- If needed, add some of the reserved bean broth to the mixture to make it a good spreading or dipping consistency.
- If working with hot beans, add more broth than you think it needs, as it will thicken considerably when you put it in the refrigerator.
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