When summer has nearly bean and gone

As we head towards the later part of summer, here in the Caiger kitchen we are getting excited about the new produce that is coming into season. One of our favourite combinations is this delicious dip, a mixture of coco de paimpol and borlotti beans, all of which can be sourced from a local fruit and veg supplier such as Natoora.

Happy dipping! 

Bean dip with sorrel

Ingredients

400g podded beans (mixture of coco de paimpol bean and borlotti beans)
One bay leaf
60ml reserved bean cooking liquid
4 cloves garlic
4 sprigs of thyme
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh sorrel
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1 teaspoon salt
generous pinch of paprika powder
Additional olive oil and fresh herbs, for garnish

 

Method

Cover the beans with water in a heavy based pan and bring the beans to a gentle boil with a bay leaf, 2 cloves of garlic and some sprigs of thyme, making sure there is plenty of water covering them. Cook until completely tender, 25-40mins, depending on how fresh the beans are.

Drain the beans, reserving some of the liquid. Pick out the bay leaf, thyme, and garlic and let the beans cool until tepid.

Put the beans along with 1/4 cup (60ml) of their cooking liquid in a blender with the garlic, dill, sorrel, parsley, olive oil, lemon juice, salt, and paprika powder. Do this until the mixture is smooth. Taste the dip and season as needed. Adding more liquid if it seems too thick.

Garnish with a dash of olive oil and a scattering of fresh chopped herbs.

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