White Bean, Sage and Roasted Garlic Spread |
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Prep Time: 20 Minutes Cook Time: 660 Minutes |
Ready In: 680 Minutes Servings: 6 |
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Great dip for celery or to spread on croutons and garnish with a sage leaf. From the book Vegetarian Cooking for Everyone . Ingredients:
1 1/2 cups navy beans, soaked and drained |
5 garlic cloves |
10 sage leaves |
2 bay leaves |
3 tablespoons olive oil, divided |
1 head garlic, outermost papery hush removed |
salt & freshly ground black pepper, to taste |
1 lemon, juice of |
1 tablespoon thyme, chopped |
Directions:
1. Boil the beans in a large pot with water to cover by 2 inches for 10 minutes.
2. Lower the heat and add the 5 garlic cloves, sage leaves, bay leaves, and 2 teaspoons of olive oil.
3. Simmer, covered until the beans are tender, about 1 1/2 hours.
4. Remove bay leaves and drain, reserving the broth.
5. Preheat oven to 350°F
6. Rub the head of garlic with a little of the remaining olive oil and put it in a small baking dish and add 1/3 cup water.
7. Cover and bake until soft and lightly caramelized, about 45 minutes.
8. Cool, then squeeze out the softened garlic.
9. Puree the beans in a food processor with all the garlic, the remaining olive oil, 1 teaspoon salt and enough bean broth to give the beans a soft, spreadable consistency.
10. Season to taste with lemon juice and pepper and taste again for salt.
11. Stir in thyme leaves and serve warm.
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