White Bean Oregano Dip

1 cup dried small white beans, soaked overnight in water to cover
5 cloves garlic, peeled
1 1/2 teaspoons salt, or to taste
1/4 teaspoon freshly ground black pepper
1 bay leaf
2 Tablespoons extra-virgin olive oil
2 Tablespoons minced fresh oregano


Place the soaked beans in a 2-quart saucepan with plenty of water over high heat and bring to a boil; skim any foam that floats to the top.

Reduce the heat to maintain a hard simmer and cook for 30 minutes. Add the garlic, 1 teaspoon of the salt, 1/8 teaspoon of the pepper and the bay leaf.

Simmer for another 30 minutes; add the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Continue cooking until the beans are very soft. Actual cooking time will vary with the freshness and size of your beans. Check frequently and add water as necessary to keep the beans submerged.

Drain the beans but reserve the cooking liquid. Remove the bay leaf and discard.

Puree beans using a food processor, hand-held mixer or potato masher, adding small amounts of the cooking liquid to achieve the texture of refried beans. Stir in the olive oil and oregano.

Taste to check seasonings. Serve warm or at room temperature with bread, pita chips, crackers or fresh veggies. Makes about 1 1/2 cups.


This recipe comes from the recipe file of
Full Moon Natives