Frugal Food: Rosemary-Lemon White Bean Dip

Recipe of the Day: Rosemary-Lemon White Bean Dip - Bitten - Dining & Wine - New York Times Blog.

Rosemary-Lemon White Bean Dip Yield 2 cups Time 10 minutes using precooked or canned beans

By Mark Bittman and Tony Cenicola/The New York Times

This takes less than 10 minutes if you start with canned beans, but is best made with freshly cooked dried beans: Cook them in water to cover, with a couple of bay leaves, until very tender.

Go to the link, or figure it out for yourself - mash up cooked white beans with chopped rosemary, lemon rind, lemon juice, salt and pepper and olive oil. A frugal pantry dish for those of you who grow rosemary and lemons. (Californians and Levantines).

Comments

[Cal Bolton]

You need to come and see what Grandma has to say if you are interested in saving money and/or pinching pennies. 100's of ideas on over 80 pages.