Use this spread on sandwiches that have a tangy component. Mama Lil’s and this spread are the Thelma and Louise of condiments. This is also a great wine pairing spread – a lightly naked chardonnay does well with it.
1/2 lb white beans
2 Bay leaves
3 cloves roasted garlic
1/2 tsp lemon zest
2 Tbsp Lemon Juice
1/2 cup olive oil
1/4 cup sage, chopped
1 Tbsp rosemary, chopped
Salt and pepper to taste
Soak beans overnight. Drain, add new water to cover by 1″ and add Bay leaves.
Bring to a boil. Reduce to a simmer. Cook until tender–set your timer to 35 minutes, check the beans, set again.
Once tender, drain and cool. The bean stock is a great thickener, if you have vegans in the house, use the liquid instead of water to make vegetable stock.
Place all the ingredients in a food processor. Pulse until mixture is smooth.
Taste and adjust seasoning with salt, pepper and maybe a little more lemon. This is a condiment and should be the wingman to your featured ingredient. i.e. prosciutto, mortadella, a lightly oaked chardonnay.
Garnish with a little berbers toasted in oil to tune up the spread. Sometimes, we add a dollop to gremolata to make a crostini spread.