16 oz Can white beans
1 tb Olive oil
3 Garlic cloves
4 oz Can diced green chiles
4 oz Jar roasted red peppers
1/3 c Thinly sliced scallions
1/2 ts Dried thyme
1/2 ts Salt
1/2 ts Black pepper, freshly ground
Rinse the beans and drain well; peel and slice the garlic cloves; drain the
green chiles; drain and dice the red peppers.
Place the beans in a large mixing bowl. Heat the olive oil in a small
skillet over medium heat. Add the garlic, green chiles, roasted red
peppers, scallions, and thyme. Cook until the garlic is pale golden, about
2 minutes. Pour the hot vegetables and oil into the bowl with the beans
and add salt and pepper.
Mash the bean mixture with two forks or a potato masher, or pulse in a food
processor, until coarsely pureed. Serve at room temperature. This recipe
yields about 3 cups of bean dip.