Amy Peacock, a Thrive Personal Trainer found this Bean Dip recipe and made it for her family. They love it, and we think you will too.
2 (19-ounce) cans cannellini beans
2 Bay leaves
1 Small red onion, minced
5 Roma tomatoes, seeded and diced (or whichever tomato is freshest and in season)
2 Tablespoons garlic, minced
1/4 Cup fresh Italian (flat-leaf) parsley, chopped
1/2 Cup fresh basil, finely chopped
2 Cups good-quality olive oil, plus more if needed
2 Teaspoons dried oregano
1 to 2 teaspoons crushed red pepper flakes
2 Teaspoons kosher salt
1 Tablespoon black pepper
Crusty bread or toasted baguette slices for serving.
Drain and rinse the beans and set aside. Mix the bay leaves, red onion, tomato, garlic, parsley, basil, oregano and olive oil in a large bowl.
Add the beans to the marinade and toss well to coat. Add the red pepper, salt and pepper a little at a time, tasting to adjust the flavor as you go. Cover and refrigerate at least two hours to let flavors absorb.
Bring to room temperature before serving with crusty bread or toasting baguette slices.
Yield: About 3 cups.