Part of the reason for starting this effort twelve years ago was to have a place I could use to remember recipes I've made over the years. It's obviously grown beyond simply being a personal reference library, but it's still super useful when I need to quickly access my mom's grilled shrimp appetizer or that hot crab dip that never quite got copied into my card file.
One recipe that I keep going to the search bar to look for—that's what that little window on the left above the masthead is for—is an incredibly simple white bean spread that I came across eons ago from a source that's been lost to the mists of time. The problem is, I've never written it up here, but I keep thinking I have, so round and round I go in the little gerbil wheel of my brain. (Sorry, is that TMI…?)
It's handy for impromptu moments when the neighbors drop by for a glass of wine or friends ask you to bring an appetizer and you're running behind, since it whizzes up in the food processor in about five minutes. All you need to have on hand is a can of cannelini beans, capers and a clove of garlic and you're set—the raves that ensue will be crazily out of proportion to the work involved, but no one needs to know that besides you.
Herewith is the official, posted recipe so I never have to dash around the kitchen rummaging through files to find that recipe card ever again:
Tuscan-style White Bean Spread with Capers
1 15-oz. can cannelini beans, drained (or use 2 c. cooked white beans)
1 medium clove garlic
1/2 tsp. salt, plus more to taste
1 tsp. dried thyme
1 1/2 Tbsp. lemon juice
3 Tbsp. olive oil
1 Tbsp. capers
1-2 Tbsp. parsley, minced (optional)
Put beans, garlic, salt, thyme, lemon juice and olive oil in food processor and process until smooth. Using a spatula, scoop bean purée into medium-sized bowl and add capers and parsley. Stir to combine and adjust salt. Serve with bread or crackers.
Makes about two cups. (Can be doubled.)
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