Cannellini bean dip with pan fried mint
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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