Butter bean dip with kalamata oil
Simple Too, p. 50
It’s the act of mopping up something delicious with a piece of bread that we want to capture here. Have this with drinks before a meal or as part of a spread. Treat this dip as a bit of a fridge-raid: the suggestion is to use half a jar of peppers, a few olives and capers, but feel bold and play around, using sun-dried tomatoes, anchovies or any grilled vegetable in brine. Getting ahead: Both elements can be made up to 2 days before eating and kept in the fridge. Just bring them up to room temperature (or gently reheat, if preferred, in the case of the Kalamata oil) before serving.
Ingredients
- Kalamata oil
- 100ml olive oil
- 85g jarred roasted red peppers, drained and finely chopped
- 3 garlic cloves, thinly sliced
- 20g capers, roughly chopped
- 30g kalamata (or other black) olives, pitted and roughly chopped
- 25g pine nuts
- 1 tsp fennel seeds, lightly crushed
- 1 tsp dried oregano
- 1 tsp aleppo chilli flakes
- ½ tsp sweet smoked paprika
- ½ tsp sugar (optional)
- 1 tsp sherry vinegar (or red wine or cider vinegar)
- Fine sea salt
- Butter bean dip
- 700g jar of butter beans, drained and rinsed (500g)
- 1 garlic clove, crushed
- 2 tbsp olive oil
Capture the full recipe from the book
Open Simple Too at page 50 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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