I can’t believe that after all these years, I’ve never made white bean dip. I’ve made dips with eggplant, chickpeas, eggplant again, and even weeds, if you can believe it. I don’t know, it always seemed like it would be too plain, or ho-hum. A mound of puréed beans? No thanks.
But boy, was I wrong. First up, of course, are the beans. There are good beans and there are not-so-good beans. The good ones are fresh and buttery tasting. The not-great ones are old and stale. Who knew that dried beans went bad? Dried beans generally have a shelf life of about one year and if you’ve ever tried to cook up a batch of dried beans and they’ve remained stubbornly tough, it’s usually because they’ve been hanging around too long.
I had a bag in my pantry since, well, I can’t remember when I bought them. So as we say in the restaurants business, “Use ‘em or lose ‘em” – so if you’ve got some beans in your pantry that you keep pushing aside, as I was (to reach for the chocolate) now is the time to get ‘em soaking, folks.