Saturday, December 31, 2011

Smashed Cannelini Bean Spread

4 cloves garlic from the Schaners, peeled, pressed
2 tablespoons fresh sage leaves from Suzie's or the Schaners, minced
sea salt
2 tablespoons extra virgin olive oil
a pinch of red pepper flakes
1 cup cooked cannellini beans (Suzie's Farm recently had them fresh in the pod!), saving the cooking liquid
juice of a lemon from the Schaners or your tree

Over medium heat, sweat the garlic in 1 tablespoon of oil with the sage and a few pinches of sea salt until tender. In a food processor, add the beans, another tablespoon of oil, lemon juice, 1/4 - 1/3 cup bean broth, red pepper flakes to taste and the garlic mixture.  Blend until smooth, salt to taste, maybe add more bean broth if it's too thick.

Makes about 1&1/2 cups.

Top with a drizzle of your favorite olive oil, fresh chopped parsley, caramelized onions, and/or some nice olives.  Serve with toasted ciabatta.

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