We have a few hours of 2008 left. I hope everyone has a great New Year's Eve and New Year. David has to work tonight and they boys and I will be heading out to a party that a former high-school classmate is hosting.
If you still need a recipe for tonight or tommorow, I will share the recipe I made to take tonight...
Rosemary Lemon White Bean Dip
From The Minamilast Cooks at Home by Mark Bittman
2 cups white beans drained, but still a bit wet (see my note at the end on how to hydrate cooked beans fast and easy)
1-3 cloves garlic
Sea Salt and Pepper Fresh ground
1/4 plus 1 tbsp olive oil
1 tsp fresh chopped rosemary
grated zest from two lemons
Put beans, garlic, salt and pepper in food processor. Process a bit. Slowly add olive oil until mixture is smooth.
Transfer to bowl and stir in rosemary and lemon peel.
Serve with bread, nacho chips, or veggies.
Liam ate it tonight with baby carrots and nacho chips. I am bringing a baguette to serve with it tonight.
To hydrate beans. In crockpot add one cup beans and cover with chicken or veggie broth and then add another inch or so. Set the crock pot on high for 2 1/2 hours. You will have beans ready to go! Beans are cheap, even in the can, this makes them even cheaper.