- 240 g white beans, can, drained and washed with cold water
- 2 tbsp lemon juice
- 1 small onion, quartered
- 1/2 tsp salt
- 40 ml olive oil
- 3 branches rosemary
- 2 branches thyme
- 1 chili pepper, halved lengthwise
- 1 glove of garlic, peeled
- 8 beans, halved
- 1 tbsp lemon juice
- 2 tbsp of the garlic oil
- 5 g dill, roughly chopped, grob gehackt (alt. dill tips)
- 1/4 tsp salt
- For the garlic oil, place all ingredients in a small saucepan and heat over low-medium heat for about 7 minutes until the garlic has taken on color and the spices are fragrant.
- Meanwhile, combine all the ingredients for the bean topping in a small bowl.
- Place the remaining beans in a blender along with the lemon juice, onion, half of the garlic from the garlic oil, 1/2 teaspoon salt, and 2 tablespoons of the garlic oil and blend to a thick puree.
- Transfer the bean puree to a bowl, press wells into the surface with a small spoon, and spread the bean topping on top. Finally, pour the remaining garlic oil over the top and garnish with the herb sprigs and chili pepper.
Alternatively, you can of course prepare the puree and garlic oil without garlic. However, the garlic perfectly rounds off the flavors with a slightly spicy and sulfurous note.