white beansEasy and spicy, this appetizer proves that simple can definitely be delish...
What You Need
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
2 cans navy beans, drained and rinsed
2 tablespoons fresh basil, chopped
1/4 tablespoon chili powder
Sea salt and black pepper to taste
Related: Brussels Sprouts Guacamole
How to Make It
In a medium-sized pan, saute the onions in olive oil over medium heat, until translucent. Add the garlic and continue to sauté for another minute, stirring constantly.
Add the beans, basil and chili powder. Cook for another 5 minutes.
Purée entire mixture in blender on low speed. Season with sea salt and pepper.
Transfer to a serving bowl. Serve chilled with crackers and crudités.
SUPPER CLUB PICK
My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an