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White Bean Roasted Pepper Dip Recipe:

Approx. 2 3/4 Cup

Ingredients

  • 1/2 Cup Dried White Beans – 1 1/4 cups cooked
  • 5 Cups Filtered Water no water needed if using already cooked beans
  • 1 Small Red Bell Peppers – roasted
  • 1 Small Poblano – roasted
  • 1 Serrano – roasted
  • 1 Garlic Cloves
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 1/4 Cups Manchego Cheeses – finely shredded
  • 1 Tablespoons Lemon Juice - fresh squeezed
  • 1/4 Teaspoon Paprika – ground
  • 1/8 Teaspoon Turmeric – ground
  • 1/8 Teaspoon Cayenne Pepper
  • 1 Teaspoons Sea Salt or to taste

Optional Garnish

  • Drizzle of Extra Virgin Olive Oil
  • Serrano Peppers – thinly sliced or minced
  • Paprika – ground
  • Turmeric – ground

Instructions

Beans

  1. Sort through the beans to remove any rocks. Soak the beans over night with filtered water a couple inches abouve the beans.
  2. Drain and add the beans to a large pot with the 5 cups of water. Bring to a boil, turn to medium-low heat for about 1 hour to 1 hour and a 1/2 or until beans are soft. Drain out all the water and let cool completely.

Peppers

  1. While the beans are cooking, wash all the peppers then line them in the center of a baking sheet.
  2. Roast the peppers on the stovetop on medium high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  3. Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems.
  4. * If you like it spicy leave the seeds in the Serrano pepper.

The rest

  1. Add everything except the beans and cheese to a food processor or blender and puree. Add the beans and cheese and puree.