My daughter acquired this recipe while staying at and working with the community at Koinonia Farms in Americus Georgia. They are a wonderful group of people, and also grow great pecans.

Ingredients:

• ¼ cup olive oil
• 1 large onion, chopped
• 4 cloves garlic, peeled and minced
• 2 cans (15 oz. each) white beans (Great Northern, cannellini, or white kidney beans) or the equivalent of dried cooked and drained.
• 2 tsp salt
• 3 sprigs fresh rosemary, rinsed
• 2 large or 3 small tomatoes, chopped
• Basalmic vinegar and freshly ground pepper to taste

Step 1, in the beginning: All origin stories should begin with olive oil, onions and garlic. Heat the olive oil sauté the onions until semi-translucent, add the garlic and rosemary and sauté until fragrant, being careful not to brown garlic, about 1 minute.

Step 2, the dip thickens: Add white beans and warm and soften them through. Add the salt and balsamic vinegar and mash the mixture to get it somewhat smooth.

Step 3, finishing: Remove from heat, the tomatoes and more balsamic, salt or pepper to taste. Garnish with rosemary sprigs.

Step 4, to the table: Serve to friends, preferably on the terrace or in the garden, with pita chips and a fine chilled white wine. We served it with home made pita vread (forthcoming recipe), my roasted beet salad (also forthcoming), and a green salad.