Cannellini Bean Side Dish With Fennel, Red Onion, and Saffron
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your
Cannellini bean dip with pan fried mint
Details
- Servings: 4
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- south american
Ingredients
- For the pan-fried mint
- 1/4 cup extra virgin olive oil
- 3/4 cup loosely packed fresh mint leaves – large leaves torn in half
- For the dip
- 3 cups cooked cannellini beans (or navy beans) – well drained
- 1 large garlic clove – skinned
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 3/4 teaspoon sea salt
- freshly ground black pepper to taste
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