Adzuki beans layered dip

Preparation   20 minutes

Cooking           5 minutes

Servings           4 à 6

First layer

  • 2 Tbsp (30 ml) extra virgin olive oil
  • 3 oz (90 g) onion, finely chopped
  • 2 garrlic cloves (small), finely chopped
  • 1 Tbsp  (15 ml) oregano flakes 
  • 1 pinch Cayenne pepper
  • 14 oz (1 x 398 ml)  adzuki beans, rinsed and drained
  • 1/2 cup (125 ml ) water
  • 2 Tbsp (30 ml) BasilicOlio       
  • 1 Tsp (5 ml) salt

Second layer

  • 1 cup (250 ml) plain Greek yogurt
  • 1 lemon, zest
  • 1 pinch of salt

Third layer

  • 2 Italian tomatoes, cut into small dice
  • 1 pinch of salt
  • 1 pinch of ground black pepper
  • 6 Kalamata olives, pitted and sliced
Quick view

Bioitalia organic extra virgin olive oil is made with the best selection of olives from the regions of southern Italy. Their origin is guaranteed by a system that follows the product from the fields to the table: the certified chain.

Quick view

BasilOlio is an infusion of fresh organic basil (cultivated in the fields and picked by hand) in cold pressed organic extra virgin olive oil.  

Quick view

Organic adzuki beans cooked in water, no salt added.   Packaged in BPA-FREE cans.

  1. In a skillet over medium heat, sweat the onion and garlic in olive oil, add the seasonings and cook for 1 minute. Off the heat, add the adzuki beans and mix.
  2. In the food-processor, puree the preparation of beans, add water and BasilicOlio, salt.
  3. Pour the bean puree into a transparent glass serving bowl. Keep aside in the refrigerator.
  4. Mix the yogurt with the zest of a lemon, salt.
  5. Season the diced tomatoes.
  6. At the time of serving, pour evenly the yogurt mix on the cold bean puree, spread the diced tomatoes and sliced Kalamata olives.
  7. Serve cold with raw vegetables and / or crackers.

FACULTATIVE
Garnish with small leaves of fresh basil.

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