Here’s a quick recipe for the reluctant cooks. Even if you have no kitchen skills, you can put this savory spread together in about 10 minutes. Miso and white truffle oil give it deep umami flavor and the white beans pack it with fiber and protein. Top it with wilted kale and sausage for a complete meal!
Truffled White Bean Dip with Wilted Kale
Prep Time: 10 minutes
Cook Time: 5 minutes
Keywords: blender food processor appetizer sandwich snack dairy free gluten-free vegan vegetarian nut-free cannelini beans
Ingredients (4 servings)
- 4-6 large kale leaves, stems removed and finely chopped
- 1 cup vegetable broth ( I used Better than Bouillon no-Chicken base)
- 1 teaspoon citrus garlic seasoning blend ( or something like Mrs Dash)
- 1/2 a large onion, diced
- 2 cloves garlic, minced
- 1 (15oz.) can cannelini beans
- 3 tablespoons nutritional yeast
- 2 tablespoons white miso
- 1 teaspoon thyme
- 1 teaspoon white pepper
- 1 teaspoon white truffle oil
- 2 tablespoons olive oil
- 2 tablespoons mirin or sake
- optional- Field Roast apple sage sausage, pan fried just until browned
Heat large pan and add vegetable broth. Add kale and toss with citrus garlic seasoning until wilted, about 3 minutes. Remove from heat and put kale in a bowl to rest.
In the same pan, heat 2 tablespoons olive oil over medium high heat. Add the onions and garlic and caramelize for 2-3 minutes, be careful not to burn. De-glaze the pan with a splash of rice wine (mirin) or dry white wine and scrape up the brown bits. Remove from heat.
Rinse and drain the beans and place in a food processor or blender. Add caramelized onions and garlic. Add remaining ingredients- nutritional yeast, miso, thyme, white pepper and blend until smooth. Once all ingredients are incorporated, add a drizzle of white truffle oil ( or really good olive oil). Adjust seasonings to taste.
Spread the dip on some really good bread, top with wilted kale and pan fried sausages. If you don’t want to use a meat analogue, top with fresh chopped tomatoes and a drizzle of balsamic vinegar.
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