House of Better Chef Trevor Logan’s White Bean Dip with Fire-Roasted Green Chiles Is Definitely Better
On the menu at his Napa Valley resort restaurant House of Better, this vegan shareable is worth a trip
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This white bean dip recipe comes from Chef Trevor Logan of House of Better at Dr. Wilkinson’s Backyard Resort & Mineral Springs in Calistoga, California. Alubia Blanca white beans are a small, versatile Spanish-style white bean. They have a creamy
texture and are one of the quickest cooking beans by Rancho Gordo.
Learn more about Chef Logan and Dr. Wilkinson’s here.
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Rancho Gordo Alubia Blanca White Bean Dip with Fire Roasted Green Chiles
- 2 cups of Rancho Gordo Alubia Blanca white beans, soaked in water overnight
- 3 Anaheim green chiles, roasted
- 2 Serrano peppers, roasted
- 4 bay leaves
- 3/4 cup white onion, diced
- 4 cloves garlic
- 1/2 cup pine nuts
- Liberal pinch of salt and pepper
- Olive oil
- Set aside 1/4 cup of the white onions, one of the roasted chiles, and the pine nuts. Boil the rest of
the ingredients until beans are soft. Strain and then blend all together.
- Sauté with the remaining 1/4 cup white onions, olive oil, more salt, and pepper to taste.
- In a separate, dry sauté pan, toast pine nuts until brown.
- Coarsely chop the remaining green chile.
- Put bean mixture in serving bowl, drizzle with olive oil, and top with the remaining roasted chopped Chile. Sprinkle the toasted pine nuts on top. You may also use a squeeze of lemon to brighten this dip if you like.
- Serve warm or chilled with veggies or chips.
A note on chiles: You can buy fresh Anaheim chiles and roast, sweat, and peel them yourself or you could buy canned Hatch chiles to get them from New Mexico. The best scenario would be to find New Mexican whole chiles during the chile harvest months during September and October and to roast them yourself.