For the longest time, beans have had a bad image, and their “musical” associations have held them back as more of an afterthought in dishes like stews. Fart-inducing or not, navy beans – the ones used in baked beans – are a great, sustainable source of protein, and they have earned their time in the spotlight: Time to make them the star of the show with a fruity-fresh bean dip. Onions and garlic sautéed in plenty of olive oil give the pureed beans a lovely flavour and wonderfully creamy texture. The preserved lemons meanwhile add some umami notes and lose a large part of their acidity while pi…