Tuscan White Bean Dip Recipe

Being a stranger in a foreign land, I miss my family all the more during the holidays. National Day is coming, are you homesick? Miss the taste of your mother's cooking? But there are not many holidays every year, and only if you learn to cook can you taste your mother's cooking often. So, follow me below to learn how to make Tuscan white bean dip.

1.12 If you are using dried beans, wash and drain them first, add water to cover the beans and soak them overnight, then cook them in a pot for about 2-3 hours until the beans are soft. Keep adding water in the middle to ensure that the water always covers the beans. When beans are done, drain, reserving 2 cups of the cooking water. If using canned beans, drain the beans and discard all but 2 cups of regular water.

2.21 Remove the stems and seeds of the sweet red pepper, cut into quarters and flatten with your hands. Put it in the oven, turn on the upper heat, with the skin facing up, at 200 degrees. After about 15 minutes, take it out when the skin is charred.

3. Place the roasted peppers in a container with a lid and allow the pepper skin to "steam" in its own heat and moisture for more than 10 minutes. Then gently peel off the skin. (I didn't bake it enough, there could be more black spots)

4. Wrap the whole garlic in tin foil, preheat the oven to 205 degrees, bake for 30 minutes, and peel it.

5. Put the roasted garlic, cooked beans, olive oil, salt and black pepper into a food processor, add the reserved water from cooking the beans and blend into a smooth puree.

6. Wash fresh basil

7. Add fresh basil and roasted bell pepper to the whipped white bean puree, stir for a while, and add seasonings as needed.

8. The prepared white bean dip can be refrigerated and served with European country bread or French spherical bread

Tuscan white bean dip requires careful preparation, and if you are familiar with the steps, you will definitely be able to create the most special taste through your own carefulness.