Wednesday, April 6, 2011

Stoner Cooking: Salsa Fellini

Another Robalini original:

There isn't a famous Italian bean dip, so I decided to make one. If you count the water for the beans as half of an ingredient, it has 8 1/2 ingredients total...


* Cannellini beans, 2 15-ounce cans or 1/2 pounds dried

* Water, for cooking the beans and later at liquid for the dip, to taste

* Olive oil, to taste

* Salt, to taste

* Onions, to taste

* Garlic, to taste

* Tomatoes, to taste

* Basil, to taste

* Balsamic Vinegar, to taste

1. If using dried beans, soak them overnight while refrigerated. Dump the soaking water, then combine the beans (canned or dried) with water and salt. Bring the beans to boil, then simmer until tender. This may take up to an hour.

2. Drain the beans, reserving a few cups of the cooking liquid, and let them cool.

3. In a food processor or blender, puree the beans with the cooking liquid, adding salt and olive oil.

4. Add the rest of the ingredients in order with a spoon or spatula.

Serve with chips or Italian bread.

Credit to Francis Lam of for helping inspire this recipe...

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