The Whole Wheat

BEEN WEEK, DAY3

I can barely say enough good things about this bean spread. It is amazing! The flavors are full and rich, but the spread is creamy and beautiful. Though it is lovely on a table full of appetizers, it would make an equally excellent side dish in lieu of mashed potatoes – people will wonder what you did to the potatoes! This recipe varies slightly from the general guidelines given in Beans 101, but I think you will find the results well worth the modifications.

This dip is fantastic with veggies such as celery & fennel, but is also delicious on warmed flat breads.

Ingredients:

• 1 c. dried navy beans or cannellini (white beans), soaked 4 hours (or overnight) and drained
• 5 garlic cloves, smashed & peeled
• 10 sage leaves
• 2 bay leaves
• 3 T. olive oil
• 1 whole head of garlic with outermost papery skin removed
• salt & pepper
• juice of 1 lemon
• 1 T. chopped thyme

1. Bring the beans to a boil in a large pot with water covering the beans by at least 2 inches. Boil for 10 minutes.
2. Lower the heat and add the 5 cloves of garlic, sage leaves, bay leaves, and 2 T. of olive oil. Simmer, covered, until beans are tender, about 1 1/2 hours. Remove bay leaves and drain, reserving broth.
3. While the beans are cooking, preheat the oven to 350 degrees. Rub the whole head of garlic with a bit of olive oil. Place it in a small baking dish, add about 1/3 c. water, cover and bake until soft and lightly caramelized, about 45 minutes. Cool the head of garlic then squeeze out the softened garlic.
4. Add the beans, caramelized garlic, the remaining 1 T. olive oil, and 1 t. salt, to a food processor. Add enough bean broth to give the beans a soft, spreadable consistency. Season to taste with salt, pepper, and lemon juice. Stir in thyme leaves then serve.

Original source: Vegetarian Cooking for Everyone by Deborah Madison