Butter Bean Dip

Butter Bean Dip Ingredients

Shallot – Shallots are quite similar to onions, though they are smaller and oblong in shape. What’s interesting is that while onions grow singularly, shallots grow in clusters on a plant. Taste wise, they are similar to onions, only slightly sweeter and more subtle compared to regular onions. If you don’t have any shallots on hand, you can easily substitute a small yellow onion. You may want to cook it a minute or two longer to take the bite out of it.

Garlic – Fresh garlic is a must! You will want to mince the garlic with a knife. Personally, I prefer to use a rasp, as I find it works much faster.

Olive Oil – I always have a large bottle of extra virgin olive oil in my pantry. Find one that is reasonably priced for your budget. You certainly don’t need the high-end stuff for this recipe, though quality is important. When picking out a bottle of olive oil, look for one that is stored in a dark bottle. Also, store it in a part of your kitchen where it is not exposed to additional heat, as that can quickly deteriorate the quality of it. To help with savings, I always check the unit price and keep an eye for sales, as it’s an item that I know I use a lot.

Tomato Paste – I always keep tomato paste on hand. A small amount is all that is needed to really amp up the flavor. Once added to the sauce pan, stir it in and let it cook out for about 30 seconds to a minute. Just a little flavor trick! If you don’t have any tomato paste on hand, you can also add some tomato sauce, here about ½ to 1 cup in total. It will change the flavor/texture slightly though.

Paprika – Paprika is a colourful spice made from ground red peppers. You can use either sweet paprika or smoked paprika, each giving a slight variation to the overall flavour of the dip.

Butter Beans – Butter beans, or Lima Beans are a source of dietary fiber and protein. They are also a source of folate, starch and iron. Once cooked, they have a creamy texture, and there are many great ways to use them! Butter beans can easily be purchased in both dried and canned form, making them an easy item to keep stocked on hand in your pantry. If you are using dried beans, you will need to soak them overnight before cooking them for about an hour on the stove. If you are using canned beans, you will want to drain them of their liquid and give them a good rinse.

Red Wine Vinegar – Red wine vinegar is delicious and tangy, and definitely a staple ingredient in the pantry. It is often used in dressings, marinades, and pickling solutions. Simply put, it is a fermented red wine. If you don’t have any on hand, it can best be replaced with white wine vinegar, though in a pinch you can use apple cider vinegar. You can even add red wine to a cider vinegar to get a flavour closer to red wine vinegar. 

Salt – Salt is used to enhance the flavors of a dish and therefore it should not be eliminated. Feel free to adjust the seasoning here, as you want the salt to pop the flavours in the dish.

Parsley – While I typically have fresh herbs on hand (parsley & cilantro at least), I have to admit that there are times when it may not be looking it’s best or it’s simply well past its acceptable point. Feel free to use dried parsley if you’re in a pinch. I would add it in a bit earlier during the cooking process though.