Ingredients

For the bean dip: 1 cup dried white beans, such as Great Northern beans or cannellini beans 4 shallots, 3 to 4 ounces total 5 3/4 cups low-sodium chicken stock or water 1 bay leaf 1 small bunch fresh chives 4 to 6 fresh chervil sprigs 2 or 3 fresh tarragon sprigs 3 tablespoons extra-virgin olive oil 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon kosher salt 1 tomato 2 or 3 fresh flat-leaf parsley sprigs For serving: Pita chips or crudits, such as fluted cucumber slices, blanched green or yellow beans, or red bell pepper sticks

Description

Transforming Dried Beans Into A Puree Is A Simple Process That Calls For Gentle Simmering, Followed By A Short Stint In A Food Processor. The Final Mixture Must Be Smooth, Light And Moist So That The Accompaniment Holds Up Under The Weight Of The Dip.'

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