Side Pannel
Layered White Beans, Tuna, And Vegetable Dip
Layered White Beans, Tuna, And Vegetable Dip
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Dips, Vegetarian
Ingredients List
- ---------------------------FOR THE CUCUMBER LAYER---------------------------
- 1 1/2 c Nonfat plain yogurt
- 1 Cucumber; peeled seeded and
- -chopped fine
- 1/4 ts Salt
- 1 lg Garlic clove; minced and
- -mashed to a paste with
- 1/2 ts Salt
Directions
FOR THE BEAN LAYER
1/2 lb Dried white beans; see *
1 c Finely chopped onion
2 ts Minced garlic
1/2 ts Dried oregano; crumbled
2 tb Olive oil
1/2 c Dry white wine
FOR THE TUNA LAYER
6 1/2 oz Light tuna in water; drained
-and flaked (1 can)
1/3 c Red onion; finely chopped
1/4 c Kalamata olive; or other
-brine-cured black olives
1/2 c Fresh parsley; minced
1 tb Red wine vinegar; or to
-taste
2 Plum tomatoes; diced
1 Green bell pepper; diced
1/2 Red onion; sliced thin
1/4 c Kalamata olive; sliced
-pitted, or other
-brine-cured black
Toasted pita triangles
* dried white beans, soaked in enough cold water to cover them by 2 inches
overnight or quick-soaked (procedure follows) and drained
Make the cucumber layer:
In a sieve set over a bowl and lined with a triple thickness of rinsed and
squeezed cheesecloth let the yogurt drain for 1 hour. Put the cucumber in
another sieve, sprinkle it with the salt, and let it drain for 1 hour. Pat
the cucumber dry between paper towels and transfer it to a bowl. Stir in
the yogurt, the garlic, and salt and pepper to taste and combine the
mixture well.
Make the bean layer:
In a saucepan combine the beans with enough cold water to cover them by 2
inches, simmer them, covered, for 1 hour, or until they are tender, and
drain them well, reserving the cooking liquid. In a skillet cook the onion,
the garlic, the oregano, and salt and pepper to taste in the oil over
moderately low heat, stirring, until the onion is softened. Add the wine
and simmer the mixture until the wine is reduced by half. In a food
processor puree the beans and the onion mixture with 1/2 cup of the
reserved cooking liquid and salt and pepper to taste, transfer the mixture
to a bowl, and chill it, covered, until it is cool.
Make the tuna layer:
In a small bowl toss together the tuna, the onion, the olives, the parsley,
the vinegar, and salt and pepper to taste.
Assemble the dip:
Spread the bean puree over the bottom of a 10-inch round shallow serving
dish, top it with the tuna mixture, and spoon the cucumber mixture over the
top. Chill the dip, covered, for at least 3 hours or overnight, sprinkle
the top with the tomatoes, the bell pepper, the onion, and the olives, and
serve the dip with the pita triangles.
TO QUICK-SOAK DRIED BEANS
1/2 to 1 pound dried beans, picked over
In a colander rinse the beans under cold water and discard any discolored
ones.
In a kettle combine the beans with enough cold water to cover them by 2
inches, bring the water to a boil, and boil the beans for 2 minutes. Remove
the kettle from the heat and let the beans soak, covered, for 1 hour.
1/2 lb Dried white beans; see *
1 c Finely chopped onion
2 ts Minced garlic
1/2 ts Dried oregano; crumbled
2 tb Olive oil
1/2 c Dry white wine
FOR THE TUNA LAYER
6 1/2 oz Light tuna in water; drained
-and flaked (1 can)
1/3 c Red onion; finely chopped
1/4 c Kalamata olive; or other
-brine-cured black olives
1/2 c Fresh parsley; minced
1 tb Red wine vinegar; or to
-taste
2 Plum tomatoes; diced
1 Green bell pepper; diced
1/2 Red onion; sliced thin
1/4 c Kalamata olive; sliced
-pitted, or other
-brine-cured black
Toasted pita triangles
* dried white beans, soaked in enough cold water to cover them by 2 inches
overnight or quick-soaked (procedure follows) and drained
Make the cucumber layer:
In a sieve set over a bowl and lined with a triple thickness of rinsed and
squeezed cheesecloth let the yogurt drain for 1 hour. Put the cucumber in
another sieve, sprinkle it with the salt, and let it drain for 1 hour. Pat
the cucumber dry between paper towels and transfer it to a bowl. Stir in
the yogurt, the garlic, and salt and pepper to taste and combine the
mixture well.
Make the bean layer:
In a saucepan combine the beans with enough cold water to cover them by 2
inches, simmer them, covered, for 1 hour, or until they are tender, and
drain them well, reserving the cooking liquid. In a skillet cook the onion,
the garlic, the oregano, and salt and pepper to taste in the oil over
moderately low heat, stirring, until the onion is softened. Add the wine
and simmer the mixture until the wine is reduced by half. In a food
processor puree the beans and the onion mixture with 1/2 cup of the
reserved cooking liquid and salt and pepper to taste, transfer the mixture
to a bowl, and chill it, covered, until it is cool.
Make the tuna layer:
In a small bowl toss together the tuna, the onion, the olives, the parsley,
the vinegar, and salt and pepper to taste.
Assemble the dip:
Spread the bean puree over the bottom of a 10-inch round shallow serving
dish, top it with the tuna mixture, and spoon the cucumber mixture over the
top. Chill the dip, covered, for at least 3 hours or overnight, sprinkle
the top with the tomatoes, the bell pepper, the onion, and the olives, and
serve the dip with the pita triangles.
TO QUICK-SOAK DRIED BEANS
1/2 to 1 pound dried beans, picked over
In a colander rinse the beans under cold water and discard any discolored
ones.
In a kettle combine the beans with enough cold water to cover them by 2
inches, bring the water to a boil, and boil the beans for 2 minutes. Remove
the kettle from the heat and let the beans soak, covered, for 1 hour.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
