Second sandwich of the week. Although aware of the popularity of ‘white bean dip‘ in the US, I was unsure how to how this recipe would turn out, mostly because I was using tinned beans which can sometimes have a tinny taste which requires a ton of garlic to get rid of it. Also from Florence Greenberg’s Jewish Cookery Book (Jewish Chronicle Publications, 1947).
Mash some cooked haricot beans to a paste with a little butter or margarine, season with salt and pepper and flavour with any kind of savoury sauce or vegetable extract. Add a little chopped parsley, chopped watercress or powdered sage.
- I chose wholemeal baguette to have with this to minimise the risk of a heavy, damp sandwich. (I only actually used half the baguette, but the whole thing makes a better photo.)
- Fairly sure ‘vegetable extract’ means Marmite and used a quarter of a teaspoon of that. Perhaps a reader could shed some light on this product?
- I considered Worcerstershire Sauce but was feeling sensitive in the morning and didn’t fancy opening the bottle.
- I used parsley as recommended and about 200g beans.
Delicious. Crunchy bread is definitely the way to go here – I finished it for dinner the following day, using it as pitta bread stuffing. The seasoning blended perfectly (and no, it did not taste like Marmite).
Sandwiched by Elly