White Bean Dip with Black Truffles
D'Artagnan | Yield: 6 as an appetizer
Serve this creamy, truffle-studded dip with your favorite raw veggies, crackers or toasted baguette.
- 1 cup dried coco tarbais beans
- Water as needed
- 1 bouquet garni, made of 5 parsley sprigs, 3 celery leaves, 1 thyme sprig, 1 bay leaf and 10 peppercorns, wrapped in cheesecloth and tied
- 1/4 cup reserved bean cooking liquid
- 1 clove garlic, peeled and finely chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 teaspoon salt, plus more to taste
- ¼ cup + 1 tbs summer truffle peelings + juice from the can
- Black truffle oil, for serving
- Rinse beans then add to a large, non-reactive container. Cover completely with water and soak overnight at room temperature. Keep water level several inches above beans. Check back every so often as beans will absorb a lot of water.
- Drain beans then put into a heavy pot with bouquet garni. Add enough water to cover at least 3 inches above beans. Bring to a boil over medium-high heat then reduce heat to low and simmer, stirring often, until beans are completely tender, about 1-2 hours.
- Drain the beans, reserving ¼ cup of the cooking liquid. Dispose of bouquet garni.
- To the bowl of a food processor, add beans, reserved cooking liquid, garlic, parsley, lemon juice and salt. Puree until smooth, drizzling in olive oil and stopping a few times to scrape down the sides. Puree should be completely smooth. Add ¼ cup truffle peelings and truffle juice. Pulse until truffles are chopped and incorporated. Taste and adjust for seasoning, if needed. Scoop dip out into a bowl and garnish with a drizzle of truffle oil and reserved tablespoon of truffle peelings.