Make this hearty dipping oil that’s ready in minutes. If you like white beans in soup or stew try this instead. Why do you want to make this? The beans add protein to this unique recipe and the heating the olive oil infuses it with garlic, basil and chili flavors. Sweet, smokey sun-dried tomatoes and balsamic vinegar mellow the heat. It’s the perfect thing to eat on toasted gluten-free bread. You might eat the whole batch yourself it’s so good! Be sure to use @againstthegrain bread for very crisp toast that won’t fall apart! This recipe can be made vegan ,but skip the parmesan garnish and don’t use Against the Grain bread since it has cheese in it! #shorts #glutenfree #wheatfree #celicafriendly #foodvideos #snacks #breaddipoil #againstthegrain #whitebean #easy #fast #foodie
White Bean Garlic Bread Dip Oil
1/2 cup olive oil
1/2 teaspoon chili flakes
2 garlic cloves, chopped or sliced
1/4 cup sun dried tomatoes, chopped
1 can cannellini beans, rinsed and drained
1/4 cup balsamic vinegar
2 tablespoons fresh basil, chopped
salt and pepper to taste
Against The Grain brand Baguettes, sliced and toasted
Garnish
shaved parmesan and fresh basil
Heat the olive oil, chili flakes and garlic in a saucepan for a few minutes until the mixture becomes fragrant. The garlic will be a bit more mellow if you do this, so add garlic after heating the oil if you want more bite. Remove oil from the heat and add chopped tomatoes. Let sit for a few minutes. Add beans to a small bowl and pour the oil over them. Add chopped basil and season with salt and pepper to taste. I used about 1/2 teaspoon of salt and 1/4 teaspoon ground pepper. Garnish with grated parmesan cheese and a sprig of fresh basil. Eat with toasted gluten-free bread slices.
