Mashed white beans and garlic dip
This mashed white beans and garlic dip is a variation of the traditional bean dip, made by mashing boiled beans and mixed with vegetable oil (optional adding some chopped onions). My recipe calls for garlic and roasted onions, others are made with chili pepper, lime/lemon juice and/or additional seasonings.
The mashed white beans and garlic dip is probably one of the easiest recipes, although not the fastest. To get the best results I recommend you keep the beans in water overnight and when boiling them, change the water 3 to 4 times (unless you really enjoy the nasty feeling a bloated tummy gives you).
What I truly love about this white beans and garlic dip is the roasted onions sauce, made with fresh or canned tomatoes or tomato paste. I usually make it with tomato paste because I am drawn to the bright red color.
This dip is also very nutritious, one can get full pretty fast and when paired with pickles (cauliflower, cabbage, bell peppers or my favorites, cucumbers) or with my roasted sweet peppers salad, this recipe becomes a true delicacy.
Mashed white beans and garlic with roasted onions sauce
- 300 g = 10.58 oz white beans
- 4 onions (2 for boiling, 2 for roasting)
- 2 carrots
- 250 ml = 8.45 oz oil
- 5 garlic cloves
- 2 tablespoons broth
- 3-4 tablespoons tomato paste
- salt and pepper to taste
- Wash beans and keep in cold water over night
- Remove the over night water before boiling the beans and add fresh water, enough to cover the beans and boil with salt.
- In the mean time, in a different pot, bring water to the boiling point
- Once the beans start to boil, leave for about 15 minutes, then remove the water and replace with the water you boiled in advance on the other pot (don't use cold or lukewarm water, it will harden the beans)
- Do this step 2-3 more times
- In the final water, add the whole carrots and onions, peeled and washed
- Add a teaspoon of salt and let it simmer until the beans begin to break. It takes about 1 hour and half
- When beans are cooked, remove the onions and carrots and put them in a bowl (use for other recipes)
- Take a large bowl, put the boiled beans and mash them until you get a paste like texture (I don't like a super fine paste, I like to feel bits of beans)
- Add salt, pour oil in a thin layer and mix with a wooden spoon
- Mash garlic and add to the paste, mixing well
- Cut the remaining 2 onions as preferred (I cut them in cubes, mom prefers them julienne) and put them to roast in a saucepan or skillet with a little oil
- When the onions look glassy, add broth and keep roasting for 2 more minutes
- Add the tomato paste and keep cooking for 2 more minutes
- Layer the onion and tomato sauce over the mashed beans
- Serve hot or cold, with pickles or sweet red peppers, on bread, crackers or toast
- If you love meat this dip works best next to grilled sausages
- Spicy food fans can add as much chili or paprika powder to the onion sauce