Best 3 White Bean Skordalia Recipes

White bean skordalia is a delicious and versatile Greek dish that can be served as a dip, spread, or condiment. Made with white beans, garlic, olive oil, and lemon juice, this flavorful dish is a great way to add some Mediterranean flair to your meals. With its creamy texture and tangy flavor, white bean skordalia is sure to be a hit with your family and friends.

Here are our top 3 tried and tested recipes!

WHITE BEAN AND BREAD CRUMB SKORDALIA

White Bean and Bread Crumb Skordalia image

Skordalia is a Greek garlic spread similar to hummus. This recipe uses only a small amount of extra-virgin olive oil, for flavoring.

Provided by Martha Stewart

Number Of Ingredients 11

Ingredients

1 cup packed flat-leaf-parsley leaves
1 teaspoon dried oregano
1/4 teaspoon salt
20 1/4-inch-thick slices French or Italian bread, cut on the diagonal
1 cup dried cannellini beans, picked over and rinsed, or 1 1/2 cups canned, drained and rinsed
1 teaspoon salt
5 1-inch-thick slices day-old French or Italian bread, crust removed, cut into chunks
2 large cloves garlic, peeled and coarsely chopped
1/2 teaspoon freshly ground pepper
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil

Steps:

If using dried beans, place in a medium saucepan and cover with cold water. Bring to a boil, then turn off heat and let beans sit for 1 hour. Drain and cover with cold water again, and bring to a boil. Reduce to a simmer, and cook for 40 minutes, or until tender. Add salt and cook 10 minutes more. Drain and set aside until ready to use. (If using canned beans, add as directed in step 2. No additional salt is needed.)
To make skordalia, place bread chunks in a food processor or blender and process into coarse crumbs. Add beans, garlic, pepper, and lemon juice, and blend until almost smooth. With the motor running, pour in olive oil and 2/3 cup cold water. Let sit for 30 minutes to allow flavors to blend. Add more water if mixture is too stiff.
Meanwhile, heat oven to 350 degrees. To makeherbed toast, mince together parsley,oregano, and salt. Spread 1/4 teaspoon ofherbs on each slice of bread and place ona baking sheet. Bake for 10 minutes, oruntil lightly toasted. Serve with skordalia.

Nutrition Facts : Calories 158 g, Cholesterol 27 g, Fat 3 g, Fiber 1 g, Protein 6 g, Sodium 508 g

LEMONY WHITE BEAN SKORDALIA WITH GRILL-TOASTED PITA

Lemony White Bean Skordalia with Grill-Toasted Pita image

Categories Food Processor Bean Appetizer Side Summer Grill/Barbecue Vegan Parsley Simmer Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 cup (about 6 1/2 ounces) dried Great Northern beans
1 tablespoon chopped garlic
1/3 cup fresh lemon juice
1/4 cup tahini (sesame seed paste)
1/4 cup olive oil (preferably extra-virgin)
1/4 cup finely chopped fresh parsley
3 tablespoons finely chopped fresh mint
6 6-inch-diameter pita bread rounds, cut into wedges

Steps:

Place beans in heavy medium saucepan. Add enough water to cover by 2 inches. Let stand at room temperature overnight.
Drain beans. Return to saucepan. Add enough cold water to cover beans by 2 inches. Bring to boil. Reduce heat to medium. Cover partially and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes. Drain beans, reserving 1/4 cup cooking liquid.
Place beans, 2 tablespoons reserved cooking liquid and garlic in processor. Process until beans are coarsely chopped. Add lemon juice, tahini and oil. Process until smooth, scraping down sides of bowl occasionally and thinning with more cooking liquid by teaspoonfuls if necessary. Season with salt and pepper. Transfer to small bowl. Stir in parsley and mint. (Can be made 1 day ahead. Cover; chill.)
Prepare barbecue (medium-high heat). Grill pita wedges until beginning to brown, about 1 minute per side. Transfer pita to basket and serve with skordalia.

WHITE BEAN SKORDALIA

White Bean Skordalia image

Provided by Food Network

Time 12m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 cups canned cannellini beans, drained and rinsed
3 cloves garlic, chopped, or to taste
Fresh lemon juice, to taste
1/2 teaspoon lemon zest
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
Snipped fresh chives
3 tablespoons finely chopped fresh parsley

Steps:

In a food processor, place beans and garlic. Process until beans are coarsely chopped. Add lemon juice, zest and oil. Process until smooth, scraping down sides of bowl, occasionally. Season with salt and pepper. Transfer to small bowl. Stir in chives and parsley. (Can be made 1 day ahead. Cover; chill.)
Wine Suggestions: A rose from the Languedoc Valley in Southern France, most recent vintage available or Boutari Red Noussa Reserve, Greece, most recent vintage available

Tips:

Choose the right beans: Dried white beans are the traditional choice for skordalia, but you can also use canned beans in a pinch. If using dried beans, be sure to soak them overnight before cooking.
Boil the beans until tender: The beans should be cooked until they are soft and easily mashed. This will take about 1 hour for dried beans and 30 minutes for canned beans.
Use a food processor or blender: A food processor or blender is the best way to achieve a smooth and creamy skordalia. If you don't have one, you can mash the beans by hand, but it will take a bit more effort.
Add the ingredients gradually: When adding the garlic, lemon juice, and olive oil to the food processor or blender, do so gradually. This will help the ingredients emulsify and create a smooth and creamy sauce.
Taste and adjust the seasonings: Once the skordalia is made, taste it and adjust the seasonings to your liking. You may want to add more garlic, lemon juice, or olive oil.

Conclusion:

Skordalia is a delicious and versatile Greek dish that can be served as a dip, spread, or sauce. It is easy to make and can be tailored to your own taste preferences. With its creamy texture and garlicky flavor, skordalia is sure to be a hit at your next party or gathering.