White Bean And Roast Garlic Spread Recipes

Steps:

• Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.

Steps:

• Preheat the oven to 425 degrees F.
• Slice off the very top of the garlic head. Drizzle the head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
• Add the olive oil, basil, mint, beans, lemon juice, and some salt and pepper to a food processor and pulse until smooth. For a smooth texture, leave the machine running for a moment. Serve with the vegetables and baked tortilla chips.

Steps:

• In a food processor, combine the beans, chopped onion, 2/3 cup bean liquid, garlic, lemon juice, salt, smoke flavoring and pepper. Process until smooth, stopping several times to scrape down the sides of the work bowl and adding additional bean liquid if the mixture seems too thick. Transfer to a bowl and stir in the basil and sage. Adjust the seasoning. The spread can be used immediately or covered and refrigerated for up to 3 days. Return it to room temperature before serving.

Steps:

• In a food processor, combine the beans, roasted garlic, olive oil and lemon juice and process until smooth. Season, to taste, with salt and pepper. Garnish with fresh parsley leaves and serve with your favorite vegetables.

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.