White bean dip

**This is such a quick starter to make and serve before a dinner party**

Ingredients

* 1 (15-ounce) can cannellini beans, drained and rinsed
* 2 cloves garlic
* 2 tablespoons fresh lemon juice
* 1/3 cup olive oil, plus 4 tablespoons
* 1/4 cup (loosely packed) fresh Italian parsley leaves
* Salt
* Freshly ground black pepper

Directions

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Courtesy of Giada De Laurentiis

Amparo's Chili (Frito Pie)

Ingredients:

1 lb lean ground beef or turkey
Chopped onions
1 can chopped stewed tomatoes
Chili seasoning (to taste)
1 can chili beans (pinto beans in chili sauce)
Salt, pepper, garlic salt
Garnishes: Fritos or tortilla chips/strips, spring onions, sour cream, shredded cheese

Saute the beef with onions and salt, pepper, and garlic salt until cooked through. Add tomatoes, chili seasoning, and beans. If using regular canned pinto beans, add water to desired consitency.

Simmer on low heat for 45 minutes - 1 hour, tasting throughout.

Serve with sour cream, shredded cheese, spring onions (green onions) and fritos or smashed tortilla chips on the side.

Serves 4

Super-Tuscan White Bean Soup

Ingredients

* Two cans of cannellini beans
* 2 ounces thinly sliced prosciutto
* 1/2 yellow onion, quartered lengthwise
* 1 carrot, quartered crosswise
* 2 cloves garlic, peeled and lightly crushed
* 1 bay leaf
* 1/2 quart chicken stock
* Finely ground sea salt, preferably gray salt
* 2 tablespoons extra-virgin olive oil
* 1/2 cup freshly grated Parmesan, optional

Preparation

Rinse beans with cold water and drain.

Add the beans to a saucepan along with the prosciutto, onion, carrot, garlic, and bay leaf. Pour in the chicken stock and then add water as needed to cover the beans by 2 inches. Slowly bring to a simmer over medium-low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt, to taste, and continue cooking until the beans are tender but not mushy, about 20 minutes longer. Remove from the heat and let the beans cool in the liquid.

Strain the cooled beans and other solids through a sieve, reserving the liquid. In a food processor, puree the beans and solids in batches with 3 1/2 cups of the cooking liquid and 2 tablespoons olive oil. Top with parmesan cheese to serve.

Source: Michael Chiarello