Another damn good dip, well worth the time.






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  • 600 g dried beans, soaked
  • 120 ml olive oil
  • 4 brown onion, finely chopped
  • 4 garlic cloves, roughly chopped
  • 4 dessertspoons sherry
  • 3 litres water
  • 4 garlic cloves, crushed with 3 teaspoons of salt
  • 8 dessertspoons extra virgin olive oil
  • 2 lemons, juiced
  • 250 g goat's cheese, crumbled
  • 3 handfuls kalamata olives, washed dried and roughly chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Rinse and strain the beans well.

In risotto pot heat the olive oil and add the roughly chopped garlic and stir for 2–3 minutes.

Add beans and stir well, then add the sherry.

Add water and bring to the boil, then simmer for 30–40 minutes until beans are tender.

Near end of cooking time, raise heat to boil of any remaining liquid. Do not burn.

Put beans in strainer, then blend with the garlic paste, extra virgin olive oil and lemon juice. Blend until smooth.

To serve, heat puree through the fold in cheese and olives.