Yellow Indian Woman Bean Dip
Great with summer veggies or your favorite crackers
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.