White bean, kale, and tahini dip from The Rancho Gordo Vegetarian Kitchen Vol 2: More Everyday Cooking with Heirloom Beans, Vegetables, Greens, and Grains (page 32) by Steve Sando and Julia Newberry

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Notes about this recipe

  • sayeater on March 17, 2024

    A simple "recipe" made for using up leftovers. Needed a bit more flavor for me so I blended in some dehydrated purple shallots. Will probably top with sumac or other bright spice when serving. I used RG cassoulet beans.

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