Warm Cannellini Bean Dip with Sun Dried Tomatoes
A creamy, flavourful bean dip that is delicious served warm with crusty bread.
|Preparation Time:||5 minutes|
|Cooking time:||15 minutes|
- extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 400g can cannellini or butter beans, undrained
- 1/4 cup chopped sun dried tomatoes in oil
- sea salt and freshly ground black pepper, to taste
Heat 1 tablespoon oil in a saucepan and fry onion and garlic until softened. Add beans and simmer for 5-10 minutes until softened. Allow to cool slightly and coarsely mash with a potato masher or fork. Before serving, return to the saucepan, warm gently and fold in half the dried tomatoes, season to taste and stir in 1 tablespoon oil . Spoon into a serving bowl. Top with remaining tomatoes, drizzle with oil and sprinkle with pepper. Serve with crusty bread.