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Rigani White Bean And Garlic Slather

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Ingredients
  Idaho potato 8 Ounce, peeled and cubed (1 Medium)
  Coarse salt To Taste
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Yellow onions 2 Cup (32 tbs), chopped
  Garlic 1⁄4 Cup (4 tbs), chopped
  Canned white kidney beans 19 Ounce, drained (1 Can)
  Oregano leaves/1 teaspoon dried oregano leaves 2 Tablespoon, chopped
  Thyme leaves/1/2 teaspoon dried thyme leaves 2 Teaspoon, shredded
  Black pepper To Taste, coarsely ground
  Creme fraiche 4 Tablespoon
  Thickly sliced peasant bread/Pita chips 1 , toasted
Directions

MAKING
1) In a saucepan, add water and place the potato.
2) Add salt as required.
3) Cover and bring to a boil.
4) Reduce the heat and cook until the potato is tender, for about 10 minutes. Drain well.
5) In a large skillet, heat the oil over low heat.
6) In hot oil, saute the onions and garlic.
7) Cook, stirring constantly, until the onions are translucent for about 15 minutes.
8) To this, add the potato, beans, oregano, thyme, coarse salt and pepper.
9) Cook, stirring, over very low heat for 5 minutes.
10) Let cool slightly.
11) In a food processor, place half the bean mixture and 2 tablespoons of creme fraiche.
12) Blend until slightly smooth.
13) Remove to a bowl and repeat the process with the remaining bean mixture and creme fraiche.
14) Combine all the batches and season with salt and pepper, as desired.

FINALIZING
15) Cool completely and then refrigerate covered until ready to use.

SERVING
16) Twenty minutes before serving, remove the slather from the refrigerator. Serve on toasted peasant bread or with chips.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Blending
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes

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