White Bean Dip - Pressure Cooker |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a wonderful addition to the chip and vegie dips out there. For a slightly more Mediterranean version, substitute dried thyme for cumin and chopped basil for cilantro. Gently heat the dip to warm it, then mix in a few ounces of crumbled goat cheese or feta cheese and serve with pita wedges. Prep time does not include 1st soak Ingredients:
3/4 cup dried white beans, such as great northern or 3/4 cup navy beans |
2 cloves garlic |
3 tablespoons lemon juice |
1/3 cup extra virgin olive oil |
2 teaspoons ground cumin |
1 1/2 teaspoons chili powder |
1 pinch red pepper flakes |
salt & freshly ground black pepper |
3 tablespoons cilantro, minced |
Directions:
1. Soak beans overnight in water to cover or use the quick pressure-soaking method.
2. Drain In a pressure cooker, cover beans with at least 1 water.
3. Lock the lid in place and bring cooker up to full pressure over high heat.
4. Reduce heat to medium low just to maintain even pressure, and cook for 12-13 minutes for Great Northern beans or 8-9 for navy beans.
5. Remove from heat and allow pressure to drop naturally.
6. Drain beans and rinse under cold running water to cool them quickly.
7. In a food processor, drop cloves of garlic through feed tube with machine running to chop.
8. Add beans, lemon juice, olive oil, cumin, chili powder and red pepper flakes; puree until smooth.
9. Fold in cilantro and season to taste with salt and pepper.
10. Serve with tortilla chips or fresh vegies.
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