1 can (15.5-ounce) butter beans, strained and rinsed, liquid reserved 1/4 cup white vinegar 1 tsp curry powder 3/4 cup olive oil
In a blender, puree ¼ cup of the beans with the bean liquid, vinegar, and curry powder until smooth. While the blender is still running, slowly add the oil to emulsify the dressing. Reserve and add to Robin Quiver's Warm Varicot Verts Salad.
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