This easy to prepare dip is enough for a crowd and sure to be a pleaser. It’s best when made with previously solar cooked beans, but canned will do in a pinch.
Sun Oven Bean Dip
3 cups previously solar cooked Italian Style Beans (or 2 15-ounce cans) drained
1/2 cup chicken or vegetable broth
1 tablespoon olive oil
3 cloves garlic, minced
1/4 teaspoon dried marjoram
1/2 teaspoon fresh chopped rosemary leaves
salt and pepper to taste
Additional olive oil for serving
Set Sun Oven out to preheat.
In a large pot, combine the beans, broth, oil, marjoram, and rosemary. Cover and cook until the flavors have blended, 1 t0 1 1/2 hours. Gently mash the beans with a potato masher. Season to taste with salt and pepper. Transfer to a serving bowl and drizzle with additional olive oil. Serve with pita chips or use as a spread on toasted French bread.
Makes 20 (2 tablespoon-sized) servings.