Butter Bean Dip

Though creamy, mashed beans provide the foundation, the frizzled onion mixture is the true star of this Butter Bean Dip recipe. This makes for a great side or dip, or spread it on pita and use as a filling for the ultimate cauliflower shawarma.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings

Ingredients

• 2 (15-ounce) cans butter beans, rinsed
• ½ cup extra-virgin olive oil, plus 2 tablespoons extra to serve
• 2 teaspoons cumin seeds
• 3 fresh thyme sprigs
• 3 small yellow onions, thinly sliced
• 12 garlic cloves, peeled
• Fine sea salt and black pepper
• 1 small (1 ½-inch) preserved lemon (25 grams), quartered, pulp and skin separated, pulp finely chopped, skin thinly sliced – see notes
• ⅓ cup plain yogurt, loosened with 1 tablespoon water

Method

1. Taste your butter beans: If the skins are tough, gently simmer the beans in water for five minutes to soften, then strain and set aside. (If the skins are soft, you can skip this step.)
2. Place the half cup of oil in a medium saucepan over medium-high. Once it’s hot, add the cumin and thyme and cook for about one minute, stirring occasionally, until the thyme has crisped up. Carefully transfer the thyme onto a plate.
3. Add the onions, garlic, and one teaspoon salt to the pan. Increase the heat to high and cook for 15 minutes, stirring often, until the onions have softened and are frizzled and partly charred. Add the lemon pulp and half the lemon skin, and cook for one minute more.
4. Use a slotted spoon to transfer most of the onion mixture into a bowl, leaving as much oil in the pan as possible, then carefully add the beans to the pan along with a half teaspoon salt and half cup water.
5. Cook over medium-high heat for two minutes, using a potato masher to stir and break down the beans, until you have a slightly textured mash.
6. Remove the mashed bean mixture from the heat and stir through two tablespoons of the yogurt, then transfer the bean mixture to a serving plate.
7. Use the back of a spoon to create a slight well in the centre of the beans, then add the frizzled onions into the well.
8. Dollop with the remaining yogurt and extra oil, then top with the remaining preserved lemon and a good grind of pepper. Pick the thyme leaves and sprinkle them on top to serve.

Notes

• If you can’t get your hands on preserved lemons, fresh lemon pulp and finely sliced zest can be used; just be sure to add an extra pinch of salt as well.

From: cooking.nytimes.com