Full Recipe
Author
Lukas Volger, fromSnacks for Dinner |
Description
"These warm, creamy beans cloaked in smoky, savory olive oil are a quick centerpiece “dip” for a snacky meal, They provide an excellent contrast to cool, tangy, creamy foods like yogurt and mild, soft cheese, as well as crisp vegetables and grilled toasts. I like to use cannellini beans, though chickpeas work well, too, and canned beans are fine. My small, 6-inch skillet fits a can of beans perfectly and doubles as a serving vessel, but any shallow, oven-safe dish (a gratin dish, or other small casserole) will do, or double the recipe for a 10-inch skillet. If the volume of oil gives you pause, feel free to use less, but use enough that the beans are at least a little bit submerged, else they won't take on such a luxuriously creamy texture."
