carrot, finely chopped
onion, finely chopped
garlic cloves, smashed and peeled
1 (15 1/2 ounce) cans
cannellini beans, rinsed
- Cook bacon in med saucepan over med heat, stirring, until crisp. Using slotted spoon, transfer bacon to small bowl and set aside. Discard bacon fat. Add 2 T olive oil, the carrot, onion, and garlic to saucepan and cook over med heat, stirring til tender, 6-8 minute Add beans, cover and cook over med-low for 5 minute Let cool.
- Using food processor, puree bean mixture, yogurt and 2-3 T water til nearly smooth. Add reserved bacon and pulse to incorporate. Season with salt and pepper.