When Life Gives You Lemons, Make a Bean Dip
In the kitchen Ingredient Spotlight
We like to sample beans now and again in our retail store here in Napa. The problem is that sometimes the beans are so fresh that we blink and suddenly the beans have overcooked. It's weird when it happens normally, it's even weirder when the beans were unsoaked and cooked in a slow cooker. Sandy, our retail maven, took her overcooked cranberry beans and made a spread. It was perhaps enjoyed even more than the straight beans would have been! Bruschetta with Cranberry Beans Serves 4 to 6 1 tablespoon extra-virgin olive oil, plus more for brushing the bread 1/3 cup chopped white or yellow onion 1 clove garlic, finely chopped 1/8 teaspoon fresh rosemary, chopped ½ teaspoon cumin 1 ½ cups drained cooked cranberry beans ½ - 1 teaspoon Rancho Gordo Chipotle Chile Salsa ¼-inch thick crusty artisan bread Preheat the oven to 400 degrees In a large skillet, over medium heat, warm the olive oil then and the onion, garlic, rosemary and cumin. Sauté until soft and fragrant, about 10 minutes. Put the sautéed vegetables and the beans in a food processor. Add the Rancho Gordo Chipotle Chile Salsa and process until smooth, stopping once or twice to scrape down the sides of the bowl. Season to taste with salt and pepper. Brush the bread with olive oil. Arrange the slices on a baking sheet and toast in the oven for about crisp but still tender, about 7 minutes. Serve the spread in a bowl with toast slices surrounding.