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White Bean, Sage and Roasted Garlic Spread

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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".”
READY IN:
11hrs 20mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

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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