White Bean Spread

By akselden

Ingredients

• 8 ounces (1cup) dried navy beans or 3 cups cooked beans
• 1/3 to 1/2 cup bean broth or chicken broth
• 10 roasted garlic cloves; peeled
• 1 teaspoon salt, kosher preferred
• 3/4 teaspoon freshly ground pepper
• 4 ounces (1 cup) shredded Parmesan cheese
• 2 tablespoon chopped cilantro
• 1/3 cup olive oil

Preparation

Step 1

(1) Sort and clean the beans. Rinse in ample cold water. Drain. Cover with cold water and soak overnight.

(2) Drain water and rinse beans. Place them in a medium saucepan and cover with water. Bring to a boil, reduce heat and simmer until beans are tender, about 1/2 hour.

(3) Remove from heat and pour into a strainer over a sink. Run cold water over the beans to stop cooking.

(4) In a food processor, puree beans until smooth. Add vegetable or chicken broth to achieve a pourable consistency. Add roasted garlic, salt, freshly ground pepper, Parmesan cheese and cilantro and process until well blended. Add the oil and process again.

(5) Transfer mixture to a container, cover with plastic wrap and place in refrigerator to allow flavors to mature.

Before serving, adjust seasoning as desired with salt, pepper and cheese. Serve with toasted French bread or toasted pita triangles.