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Roasted Garlic and Sage White Bean Spread Recipe

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Ingredients

Adjust Servings:
1 1/2 cups navy beans, soaked and drained
5 garlic cloves
10 sage leaves
2 bay leaves
3 tablespoons olive oil, divided
1 head garlic, outermost papery hush removed
salt & freshly ground black pepper, to taste
1 lemon, juice of
1 tablespoon thyme, chopped

Nutritional information

432.6
Calories
191 g
Calories From Fat
21.3 g
Total Fat
2.9 g
Saturated Fat
0 mg
Cholesterol
330.6 mg
Sodium
50.2 g
Carbs
15.3 g
Dietary Fiber
1.4 g
Sugars
13.8 g
Protein
437g
Serving Size

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Roasted Garlic and Sage White Bean Spread Recipe

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    Cuisine:

    I LOVED this yummy dip! I had already boiled all of my beans and frozen them, so I just boiled them in the garlic, sage (used ground sage), bay leaves, and olive oil for about 8 minutes before blending everything. I wasn't sure if I was supposed to blend the garlic in the broth with the beans or just the baked garlic, so I just blended the baked garlic with it and some of the broth juice and it turned out just perfect! We enjoyed this garlicy bean dip spead on bread and ate it along with some pasta (Recipe #312390). Thanks! Made for 1-2-3 Zaar Tag.

    • 700 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    White Bean, Sage and Roasted Garlic Spread, Great dip for celery or to spread on croutons and garnish with a sage leaf From the book Vegetarian Cooking for Everyone , I LOVED this yummy dip! I had already boiled all of my beans and frozen them, so I just boiled them in the garlic, sage (used ground sage), bay leaves, and olive oil for about 8 minutes before blending everything I wasn’t sure if I was supposed to blend the garlic in the broth with the beans or just the baked garlic, so I just blended the baked garlic with it and some of the broth juice and it turned out just perfect! We enjoyed this garlicy bean dip spead on bread and ate it along with some pasta (Recipe #312390) Thanks! Made for 1-2-3 Zaar Tag


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    Steps

    1
    Done

    Boil the Beans in a Large Pot With Water to Cover by 2 Inches For 10 Minutes.

    2
    Done

    Lower the Heat and Add the 5 Garlic Cloves, Sage Leaves, Bay Leaves, and 2 Teaspoons of Olive Oil.

    3
    Done

    Simmer, Covered Until the Beans Are Tender, About 1 1/2 Hours.

    4
    Done

    Remove Bay Leaves and Drain, Reserving the Broth.

    5
    Done

    Preheat Oven to 350f

    6
    Done

    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
    Done

    Cover and Bake Until Soft and Lightly Caramelized, About 45 Minutes.

    8
    Done

    Cool, Then Squeeze Out the Softened Garlic.

    9
    Done

    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
    Done

    Season to Taste With Lemon Juice and Pepper and Taste Again For Salt.

    11
    Done

    Stir in Thyme Leaves and Serve Warm.

    Avatar Of Halia Peck

    Halia Peck

    Culinary adventurer on a mission to explore global flavors and cuisines.

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