Alubia bean dip with garlic confit and 'nduja oil

Alubia bean dip with garlic confit and 'nduja oil


Creator notes

I set out to make a really great bean dip using nutty Alubia beans that would be a nod to their Mediterranean roots and rival even the best hummus. Because Alubia is a sturdier bean, I found adding a good amount of oil was the key to a dip that is as smooth as it is rich. The magic comes from a quick confit of garlic, shallot, lemon peel, and oregano, which I blended with the beans. Then, I used nduja a spicy, spreadable pork sausage from the Calabria region of Italy to create an addictively smoky, unctuous topping that ties it all together. (If you haven’t yet gotten your hands on njuda, look for it at specialty markets, and use it to amp up all kinds of sauces.)

– Jackie Young (@cookwithjackie)

Print recipe here


 Alubia bean dip with Primary Beans Alubia beans



  • ½ lb dried Primary Beans Alubia beans
  • 1 head garlic cloves, peeled
  • 1 small shallot, quartered
  • ¾ olive oil, plus more as needed
  • Juice of 1 lemon + 4 strips of zest peeled, plus some zest for serving
  • Leaves of 4 sprigs fresh oregano
  • 1-½ tsp salt
  • Freshly cracked black pepper to taste
  • 2 oz 'nduja
  • ½ tsp sweet smoked Spanish paprika 


Prepare the beans: Cook beans according to the Primary Beans cooking guide in the cooking vessel of your choice. When your beans are done cooking, reserve ½ cup bean cooking liquid and drain off the rest.

Make the confit: Meanwhile, add garlic cloves and shallot to a small saucepan. Cover with ¾ cup olive oil or until all cloves and shallot are submerged (see note below). Simmer garlic and shallot on low for 20 minutes. Add lemon peel and oregano leaves, setting aside a few oregano leaves for garnish. Continue cooking for 5 minutes. Pour confit into a heat-proof bowl. 

Blend the ingredients: Using a fine mesh strainer, transfer garlic, shallot, lemon peel, and oregano to food processor, reserving confit oil. Add drained beans, ½ cup bean cooking liquid, ¼ cup confit oil, lemon juice, salt, and black pepper to taste. Blend until completely smooth, about 2 minutes. 

Make the 'nduja oil: Set a saucepan (you can use the same one you used earlier for the confit) over medium heat and add 2 tbsp of confit oil. Add 'nduja and paprika. Simmer 5 minutes until 'nduja has melted and oil turns a deep red.

To serve: Spread bean dip into a serving dish and top with 'nduja oil, fresh cracked black pepper, reserved oregano leaves, and lemon zest.



*It may take more than ¾ cup olive oil if your saucepan is more than 6 inches in diameter, that’s okay! To use the least amount of oil, pick a pot/pan with straight sides and the smallest diameter you can find. A 2-quart saucepan is ideal.
*Garlic and shallot confit can be made in advance.
*Refrigerate leftover confit oil in an airtight container for up to 2 weeks.

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