This is my second variation of Chris Kimball’s bean dips from the current issue of Cook’s Illustrated. It taste fresher and lighter than Pinto Bean and Corn Dip with Cilantro. Unfortunately I only had wheat-saltines for serving; I think it would have been tastier with some thinly sliced bread or pita. Overall, if you like bean dip then I think you’ll love this recipe, plus it takes only about 5 minutes of work. However, I have never before served bean dip, having been to too many parties where canned bean dip was offered. While Chris Kimball does prove that not all bean dip is disgusting. This is very fresh tasting, but it is not enough to resurrect the genre in my mind. 3-stars.
- I looked everywhere and couldn’t find canned butter beans, so I substituted petit lima beans.
- I used regular plain yogurt rather than Greek yogurt, because that’s what I already had in my kitchen.
Rating: 3 stars.
How much work? Low.
How big of a mess? Low.
Started: 3:00 PM. Ready at: 4:00 PM.
Chris Kimball’s original recipe is here. My descriptions of how I prepare it today are given below:
1 small garlic clove
1/4 teaspoon grated lemon zest
2 tablespoons lemon juice
1 cup frozen baby peas
1 can butter beans (15-ounce)
1/4 cup fresh mint leaves
1/4 teaspoon coriander
Pinch cayenne pepper
1/4 cup plain Greek-style yogurt
Extra-virgin olive oil
- Remove your baby peas from the freezer and allow to thaw.
- Peel the garlic and press it into a small bowl, then mix together with lemon juice and zest. Set aside for 15 minutes.
- Pat your thawed peas dry with paper towels, and reserve 2 tablespoons for later as a garnish. Reserve 2 tablespoons of the bean packing liquid by adding to the bowl of a food processor, then rise the beans. Cut your scallions in two ways, first cut the white and light-green parts into 1/2″ pieces. Second, slice the darker green part thin and on a bias.
- Add the following to the bowl of the food processor: rinsed beans, peas (except for the reserved garnish), white and light-green parts of scallion, mint, 3/4 teaspoon table salt, coriander, cayenne pepper and lime/garlic mixture. Pulse between 5 and 10 times until completely ground. Scrape down sides of food processor with a rubber spatula. Continue processing for 1 minutes, scraping down sides of food processor two more times.
- Add yogurt and process for 15 more seconds.
- Empty into a serving bowl and allow to sit at room temperature for 30 minutes prior to serving.
- Sprinkle with salt according to your taste. Top with remaining peas and scallion greens. Drizzle with a little olive oil and serve.