#cookingoutloud. Continuing on this stream where I write recipes as intuitively as how I actually cook.
You drain two cans of cannellini beans into a colander where you can rinse away the starchy solution under cold running water. Shake off any excess water with absolute resolve because you can’t shake the fear that every single drop of water remaining is a drop of flavor that gets diluted, and you’re not wrong.
Reserve a small handful of beans in a bowl for topping, then usher the rest into a blender, along with a good pinch of freshly ground black pepper and a couple cloves of roasted garlic, or a fresh one, if you welcome the rush. Now, don’t salt. No salt. Think fermented tofu, which is what I used, or feta, or something that is intensely savory, creamy and appropriately funky all at the same time to salt the dish. Whatever it is, use the appropriate amount to sufficiently season.
Let the blender on high, and as it twirls away, slowly drizzle in just just juuust enough heavy cream until the mixture loosens into a thick, smooth, silky paste. Tilt the blender to help it along, but resist adding too much cream. This is not soup.
Transfer into a bowl, then into the fridge to get it aaabsolutely chilled. Freezer if you’re in a hurry. Why? You don’t know. Because it’s melting outside and your face wants to be on ice. Perhaps this fixation will wonder as winter comes but for now, you want it cold cold cold.
Meanwhile, in a small pot over medium heat, fry a clove of thinly sliced garlic, a handful of chopped cilantro, a pinch of chili flakes, another pinch of pepper inside enough oil to flood them, until the cilantro has lost all its moisture and becomes crispy. Pour the mixture over the reserved beans,with a pinch of salt, mix, then usher them into the freezer as well to chill.
Serve the dip and the topping with salt’n vinegar potato chips, because they spank and slap and crunch, on a chilled plate no less because you couldn’t help yourself to want to be on razor point.