CREAMY WHITE BEAN DIP WITH CHARRED PEPPERS

Creamy White Bean Dip with Charred Peppers image

Provided by Molly Yeh

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 12

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1 cup (190 grams) dried white beans, preferably navy beans, picked through for any stony bits
4 to 5 strips of lemon rind plus 1/4 cup (60 grams) lemon juice (from 1 lemon)
1 head garlic, cloves peeled and kept whole (yielding about 1/2 cup/70 grams cloves)
1 to 2 dried red chiles, such as chile d'arbol
Kosher salt
Freshly ground black pepper
1/4 cup (56 grams) extra-virgin olive oil, plus more for serving
Charred Baby Bell Peppers, recipe follows, for serving
Flakey salt, for serving
3 tablespoons (42 grams) extra-virgin olive oil
8 ounces baby bell peppers, halved lengthwise
1 lemon, halved

Steps:

To make the bean dip: Combine the beans, lemon rind, garlic cloves, chiles and 1 teaspoon kosher salt in a 3- to 4-quart pot and add enough water to cover the beans by about 2 inches. Bring to a boil, lower to a simmer, cover and simmer for 1 1/2 to 2 hours, or until the beans are very tender. Discard the lemon rind and chile pepper and drain.
Combine the beans, garlic and lemon juice in a food processor. Season with a couple pinches of kosher salt and black pepper. Puree until smooth, 2 to 3 minutes. While the motor is running, drizzle in the olive oil. Adjust the seasoning with kosher salt and black pepper, as needed. Reserve in the refrigerator.
To serve, schmear some white bean dip on a plate. Pile on the Charred Baby Bell Peppers, squeeze on some of the charred lemon and drizzle with extra-virgin olive oil. Season with black pepper and garnish with a sprinkle of flakey salt.
Heat a 12-inch cast-iron skillet over high heat until smoking. Add the olive oil and swirl it around to coat. When the oil is hot and shimmery, add the peppers and cook, tossing occasionally, for 3 to 4 minutes. Place the lemon cut-side down in the skillet and char simultaneously until deeply browned.