White Bean, Sage and Roasted Garlic Spread

Recipe by mary winecoff
READY IN: 11hrs 20mins
YIELD: 2 cups




  • 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.