A creamy and delicious white bean dip with caramelized onions and tomato sauce that is vegan, healthy and incredibly tasty.
I have a deep respect and appreciation for the vegan lifestyle, I always eat vegan during lent and in my religion we have a couple of them, that adds up to roughly 120 days a year that I eat a plant based diet. I love it and I enjoy it, and the only reason why I can’t fully convert is buried deep down in all the creamy deliciousness that is ice-cream. While I have tried all the vegan ice creams, soy based, almond milk, coconut milk, nothing comes close to the ones made with real cream. For me ice-cream is a food group on its own that I would never be able to give up. But today we are not talking about ice cream, today I am sharing with you my favorite white bean dip with caramelized onions and tomato sauce, that can be both served as a dip or as a spread.
This white bean dip with caramelized onions and tomato sauce one of my all time favorite dishes. My mother in law makes it for me all the time, and I kindly asked her to share her recipe as it is to die for.
Imagine a blanket a soft and creamy cannellini beans, that are swimming in the most delicious tomato sauce, all topped with sweet and juicy caramelized onions.
There are so many ways to serve this dish, you can toast some crusty bread and smothered a good amount on top of it, or you can serve it as a dip with corn chips and veggies, it is great either way. I also like how versatile this dish is, it can be easily served as dinner, or as an appetizer.
- ½ pound dried cannellini
- 2 dry bay leaves
- 2 large sweet onions, thinly sliced lengthwise
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- Vegetable oil
- Kosher salt
- Black Pepper
- In a large pot, place the beans and bay leaves, cover with cold water by at least 2 inches and bring to a boil over high heat. Reduce heat to simmer and cook until beans are very tender, about 1 to 2 hours. Season with salt. Drain beans, saving some of the liquid, roughly 2 cups, discard the bay leaves.
- In a large skillet, heat oil until shimmering over medium-high heat. Add in beans and garlic, cook for 2 minutes. Add 1 cup of reserved bean-cooking liquid. Using a potato masher, mash the beans to form a chunky purée. Reduce heat to medium and cook, stirring, until desired consistency is reached; if the beans are too dry, add more bean-cooking liquid. Season with salt and pepper. Transfer beans to a deep dish.
- In a medium skillet, heat some oil until shimmering over medium-high heat. Add onion and cook, stirring occasionally, until translucent and light golden color, about 5-7 minutes, add tomato paste and stir until well incorporated.
- Top the beans with the onions and tomato sauce.
- Serve warm or cold.