(Canary) Bean Dip with Smoked Paprika

What are Canary Beans? I didn't know until this week...when I found some at Food For Thought in St. John's...and Nancy at the store didn't know what they were either! They were yellow. They were beans. They intrigued me...

I just Wikipediaed them, and it turns out the Canary Bean, or Peruano, is a native of Mexico where it is prized for its creamy texture when cooked...we are unfamiliar with them because apparently in 1999 a US man named John Proctor got a patent on one particular strain of yellow bean, disallowing the sale of all others! Apparently this patent was later rejected in 2008...so perhaps that's why these yellow guys are now showing up here...

Now that I have cooked with them, I have to admit being a bit dismayed that they lose their beautiful yellow hue almost immediately...looking rather like a navy or white bean. They have a similar taste as well, so I decided to treat them as I might a white bean, and whipped up a tasty dip with my favourite spice as of late - hot smoked paprika.

You do not need to have Canary Beans to make this - white beans, navy beans or limas would be great.  The smoked paprika, however, is essential. Make sure it is the spicy kind and not sweet paprika! I got mine at Fat Nanny's in St. John's...once you get on the smoked paprika train, you will be finding excuses to put it on just about anything you eat! Get yourself some of this stuff today!

Bean Dip with Smoked Paprika
1 cup dried canary beans (or other beans)
4-5 cloves of garlic, chopped
5 tbsp olive oil
juice of 1/2 lemon
about 1/2 tsp - 1 tsp smoked paprika
salt to taste

Soak beans overnight or (quicker method) bring to boil for 2 minutes then let soak for 2 hours. Drain and rinse the soaked beans and cover with 2 inches of water, bring to boil and then simmer uncovered on medium high heat for about 1 to 1 1/2 hours, till beans are tender but not mushy.

Rinse beans and place in food processor with other ingredients and process till smooth (blending while the beans are hot gives them an extra creamy consistency - a good tip for making hummus too!)

Adjust all your flavours according to how you like it. Good with veggies or crackers as a dip, or as a spread for bread...

Makes 2-3 cups of dip.