WHITE BEAN, SAGE AND ROASTED GARLIC SPREAD

White Bean, Sage and Roasted Garlic Spread image

Provided by mary winecoff

Categories Beans

Time 11h20m

Yield 2 cups

Number Of Ingredients 9

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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

Steps:

Boil the beans in a large pot with water to cover by 2 inches for 10 minutes.
Lower the heat and add the 5 garlic cloves, sage leaves, bay leaves, and 2 teaspoons of olive oil.
Simmer, covered until the beans are tender, about 1 1/2 hours.
Remove bay leaves and drain, reserving the broth.
Preheat oven to 350°F
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.
Cover and bake until soft and lightly caramelized, about 45 minutes.
Cool, then squeeze out the softened garlic.
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.
Season to taste with lemon juice and pepper and taste again for salt.
Stir in thyme leaves and serve warm.