Cannellini bean dip with pan-fried mint

April 16, 2013

Cannellini bean dip with pan-fried mint

Cannellini beans are incredibly soft when cooked, which is why they lend themselves so perfectly to dips. Here the somewhat bland beans are puréed with garlic and lemon juice — then, for a major flavor boost, topped with pan-fried fresh mint. (And does this dip ever turn out flavorful!)

Serve this robust dip with fresh bread slices, croutons, crackers, endive and radicchio Treviso leaves, or raw vegetable sticks. It makes for a sensational hors d’oeuvre or antipasto.

Sparkling wine iconA glass of Prosecco is delightful with this dip!

Enjoy this bite-sized demo!

Cannellini Bean Dip with Pan-Fried Mint

serves 4
active time: 15 min

For the pan-fried mint

  1. 1/4 cup extra virgin olive oil
  2. 3/4 cup loosely packed fresh mint leaves – large leaves torn in half

For the dip

  1. 3 cups cooked cannellini beans (or navy beans) – well drained
  2. 1 large garlic clove – skinned
  3. 1 tablespoon lemon juice
  4. 1 tablespoon extra virgin olive oil
  5. 3/4 teaspoon sea salt
  6. freshly ground black pepper to taste

  1. Step 1: Heat a small frying pan over medium-high heat. Add 2 tablespoons of the oil and mint leaves. Sauté until the leaves are crisp and dark green, about 1 to 2 minutes, stirring continuously. Transfer to a small bowl and add the balance of the olive oil. Set aside.
  2. Step 2: Place the beans, garlic, lemon juice, oil, salt and pepper in the bowl of a food processor. Process until smooth, about 1 minute, scraping the sides of the bowl once. Transfer to a serving bowl. Make a well in the center of the dip, pour the fried mint and its oil inside, and serve.
  3. Cook’s note: The dip can be refrigerated for up to 3 days. Bring to room temperature before serving.

Cannellini bean dip with pan-fried mint

hors d’oeuvre, dip, cannellini, mint
© 2014 Viviane Bauquet Farre Food & Style NY LLC

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 3 comments… read them below or add one }

foodwanderings April 18, 2013 at 4:54 pm

Like hummus only with cannellini beans. I love all sort of dips. I love the minty touch, Viviane!


Anita at Hungry Couple April 18, 2013 at 5:25 pm

I love cannelini beans and actually just made a soup out of them. But I’ve never had fried mint. Interesting.


cakewhiz April 18, 2013 at 11:24 pm

i enjoy making my own dips. your addition of fried mint leaves is a nice, refreshing touch vivianne :)


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