Sisterhood of Recipes
Little conjures a sense of place more than food. A taste, a smell, a familiar bowl or cup can take us back to a time or place far away.
Like us, our sister Edible magazines focus on...
From Edible Boston
Boston isn’t called “Beantown” for nothing. “I often make this dip-like spread with the last of a pot of cooked beans to use in sandwiches or as an appetizer with crunchy cruciferous vegetables. The flavors are modeled on a bean salad I make in the summertime: feta, dill, garlic, lemon, and coriander, all thrown together in a food processor and blended into a thick puree. It’s wonderful layered on slices of toasted country bread with tomatoes, mixed greens, homemade pickles, and some sliced roasted turkey breast.” – Sarah Blackburn
These recipes are part of Recipes for Home, a cookbook from Edible Communities released last year. A celebration of local food and flavors, it features over 80 recipes from Edible titles across the United States and Canada, along with podcasts, illustrations, and videos. Available for digital download and gifting for just $20 at EdibleCommunities.com/Edible-Cookbook.
Ingredients
SERVINGS: 1 1/2 Cup(s)
- 2 cups cooked beans, any variety
- 1 clove garlic, crushed
- 2 tablespoons extra virgin olive oil
- 4 ounces goat or sheep feta
- juice and zest of 1 lemon
- 1/2 cup fresh dill, coarsely chopped
- 1/4 teaspoon sugar or honey
- pinch of chili flakes
- 1/2 teaspoon ground coriander
- kosher salt and freshly ground black pepper, to taste
Preparation
1. Place all ingredients in food processor or blender to combine. Check seasoning and add more salt or lemon if needed.
2. Serve with sliced watermelon radishes, rainbow carrots, cucumber spears, and toast points, or use in place of hummus on a sandwich.
Related Stories & Recipes
White Bean Salad
Fresh herbs, arugula, a drizzle of olive oil and fresh lemon juice make this white bean salad a bright, vegetarian dish that tastes like spring.
Vegetarian Bean Soup
A hearty vegetarian bean soup with plenty of fresh vegetables thrown in.
