Cannellini Bean Dip with Pan-Fried Mint Recipe

INGREDIENTS

For the pan-fried mint:

• 1/4 cup extra-virgin olive oil
• 3/4 cup loosely packed fresh mint leaves, large leaves torn in half

For the dip:

• 3 cups cooked cannellini beans or navy beans, drained
• 1 large clove garlic, peeled
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon sea salt
• Freshly ground black pepper, to taste
• DIRECTIONS 

• For the pan-fried mint:

  Heat a small frying pan over medium-high heat. Add 2 tablespoons of the oil and the mint leaves. Sauté until the leaves are crisp and dark green, stirring continuously, about 1-2 minutes. Transfer to a small bowl and add the remaining olive oil. Set aside.

  For the dip:

  Place the beans, garlic, lemon juice, oil, salt, and pepper, to taste, in the bowl of a food processor. Process, scraping the sides of the bowl once, until smooth, about 1 minute. Transfer to a serving bowl. Make a well in the center of the dip, pour the fried mint and its oil inside, and serve.