Okay folks, so lets talk about cannellini beans! Cannellini beans, are large white beans and are also called the “white kidney bean.” They are very popular in many types of Italian cuisine especially in Tuscany. As a matter of fact, Tuscans are known as “bean eaters” or “mangiafagioli” in Italian. This bean is mild in flavor but combined with chipotle peppers in this mexican dip it becomes a grandiose combination of distinctive, peppery spiciness.
Hmmm, I’m thinking I will make this dip tonight, sit outside on my patio with a good book and a glass of a full body Shiraz. Tempting now for you as well? You shouldn’t think about it! Just run down to your local supermarket, pick up a can of cannellini beans and some chipotle peppers and go, go relax outside. Inhale, absorb your ambience, gaze up at the stars and contemplate your next meal. Go out there try something different, or maybe just reinvent your own meals.
Please do make this dip with fresh homemade tortilla chips, just as I describe in this recipe. The tortilla chips are so much better than store bought, I’m sure you won’t regret it.
Cut corn tortillas into quarters and fry until golden brown. You can also bake them. I have done both for this presentation.
Put all ingredients into chopper but scallions and cilantro.
White Bean Dip with Chipotle In Adobo Sauce
|Prep time||20 minutes|
- 1 15 ounce can cannellini beans (2 cans if serving 6)
- 1-2 chipotle peppers in adobo sauce (add more if you like but start with one and see what you like)
- 1/2 teaspoon paprika
- 1/2 to 1 teaspoon chili powder
- 1/4 to 3/4 teaspoon cumin (be cafeful not to add to much)
- 2 Cloves fresh garlic (peeled)
- 2 Tablespoons fresh lemon juice (squeezed without seeds)
- salt and black pepper to taste (can also use white pepper)
- 1/4 cup olive oil (add more if you feel you want your dip smoother)
- scallion or cilantro (chopped for garnish)
- 1 Package 6 in corn tortillas (cut into quarters, to look like tortilla chips, fry as many or as little as you like)
- vegetable oil for frying (can do in deep fryer or regular frying pan)
Serve warm. Allow to come back to room temperature if you store in refrigerator before serving. May also drizzle a little olive oil on top.
|Homemade Tortilla Chips|
|Cut a stack of corn tortillas in quarters. Continue until they are all cut into quarters. Fry in deep fryer or regular frying pan with some vegetable oil until golden brown. If frying in a frying pan, add about 1/2 inch to an inch of oil. Drain on a paper towel. Alternative: can bake tortilla chips at 375 degrees (190 degrees Celsius) for a few minutes. I have used both frying and baking techniques here for presentation.|
|Drain and rinse beans. Put all ingredients except scallions (or cilantro) in a food processor or small chopper until well blended and smooth. Taste and adjust to taste with more chipotle peppers or salt and pepper. Can heat in microwave for a minute or two or serve at room temperature. I prefer it warm.|
|Put in bowl and garnish with scallion or cilantro. Or both! Can also drizzle a little more olive oil on top. Serve with homemade tortilla chips.|