Welcome to Day 10 of the 31 Days of Slow Cooking!
Every month, I’m assigned another blog to check out. After checking out their blog, I’m to find a recipe to make, photograph, and then post. Since I’m in group B of the secret recipe club, I post my Secret Recipe Club on the second Monday of each month.
This month I’ve been assigned to Searching for Spice. Corina lives in the UK. She named her blog searching for spice because she loves spices and cooking a variety of different types of food such as Chinese and North African. Corina is a busy mum of two young children so her recipes are easy to put together.
Since I am participating in the Write 31, I decided to try to find a recipe that was made in a slow cooker. My theme for my Write 31 is slow cooking. I finally decided on a dip. This bean dip would be good for veggies and bread. The dip reminds me of a thick bean soup. Yum. (Searching for Spice’s Cannellini Bean Dip.)
Cannellini Bean Dip
Stars of the recipe:
- 1 (15 oz) can of cannellini beans (white kidney beans), drained and rinsed
- 2 cloves of garlic
- 1/4 tsp. dried rosemary
- salt and pepper to taste
- 1/2 c. chicken or vegetable broth
- Drain and rinse the beans.
- Place the in the bottom of the slow cooker.
- Top with garlic and rosemary.
- Pour the broth over the beans.
- Cook on low for 3 hours.
- Allow to cool slightly.
- Blend in the blender until smooth.
- Add the salt and pepper.
- Serve with veggies or bread.
Corina also participates in a blog hop event every month called Cook Once, Eat Twice. The premise is that the recipes that are shared are good enough not to be eaten once but also a second time.
Please check her blog out if you are looking for easy recipes with lots of flavor.
For other reveals, please click on the blue frog.