Good and Ugly


Not surprising to anyone who has seen my posts, I’m learning how to take pictures that properly highlight the foods I’m presenting. As you can see from this post, I still have a good deal of work ahead of me 😊 but the dish itself is so tasty, I wanted to share the recipe now.

Recently, I wrote about ways to make creamy sauces without necessarily using milk or cream, and cannellini beans are a preferred method of mine:

because they’re one of the quickest ways to introduce a creamy element to a dish, especially if you don’t know whether you’re serving to people with nut allergies. However, I also love cheese, and occasionally mix the two together, either as a bean and cheese wrap, tossed into pasta, even … oatmeal. Really, it’s very good!

I started wondering if I could bring out the flavors found in a Welsh rarebit dip — which is a cheese dip layered with aromatic and savory mustard, ale, Worcestershire sauce and a kick of heat — but using beans for a significant part of the dairy. It turns out that I can’t make it look good (I can’t believe I ‘had’ to have flowers made from carrot, celery and pepper…) but I can make it taste incredibly yummy.

This starts as a creamy soup which acts nicely as an appetizer, or paired with a salad as a light lunch. However, with the addition of a little shredded cheese while the soup simmers, this soup transforms into the cheese dip which had me and my faithful testers scraping the bowl clean.

Creamy Welsh Rarebit Soup/Dip from a Blender!


1 1/2 cups vegetable or chicken stock
4 cups cooked cannellini beans, rinsed and drained if from a can
1 bottle (about 1 cup) non-alcohol beer
1 teaspoon Mustard
3 teaspoons Worcestershire or soy sauce
1 1/4 teaspoons onion powder
8 shakes of Tabasco sauce or 1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper
FOR DIP ONLY: 1/2 cup shredded cheese like pepper jack or cheddar, divided


1. Place all but the optional ingredients in a blender and purée the mixture.

2. Pour contents into a large sauce pan (the beer will cause some lift during the initial cooking, so this can help avoid spillage) and bring contents to a boil.

3. Reduce to simmer and cook for 5 minutes. Taste and adjust salt and pepper if needed.

Here, you have a lovely soup that provides 4 one-cup servings. Serve accompanied with crackers or crudités of choice.

However, if you prefer the thicker texture for dipping, and to add a boost of flavor, now add in 1/4 cup of the shredded cheese and stir to incorporate. This mixture thickens quickly (as you can see in the picture, I could place the bowl on its side and it didn’t shift much at all) so only add the extra 1/4 cup of cheese if necessary.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s