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).
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.
Posted by: Cal Bolton | August 04, 2008 at 12:41 PM