|
Serves 6 as an appetizer
start to finish: 1 hour 15 minutes
From Edible Seattle March/April 2010
Serve this wine-soaked white bean mixture on garlic-rubbed toasts, stuff it into pita for lunch, or pile it next to a salad.
1/2 pound white beans, cooked until tender, drained
1 cup dry white wine
1 (6”) sprig rosemary
1/2 teaspoon chopped fresh thyme
1 teaspoon fennel seeds, toasted briefly in a dry pan
Salt and freshly ground pepper
1 seeded baguette, cut into 1/4” slices
1/4 cup extra virgin olive oil, plus more for toasts
2 large garlic cloves, halved
Preheat the oven to 350 degrees.
Combine the beans, wine, rosemary, thyme, fennel seeds, salt and pepper in a small ovenproof pan and bake, covered, for 1 hour, stirring after 30 minutes. Cool 15 minutes, uncovered. Remove the rosemary stem. Combine a third of the bean mixture and 1/4 cup olive oil in a food processor and whirl until smooth, adding the braising liquid until the mixture has the texture of hummus. Add another third of the beans, and pulse a few times. Transfer the mixture to a bowl and stir in the remaining whole beans. Season to taste with salt and pepper.
Meanwhile, brush the baguette slices on both sides with olive oil, toast until lightly browned (5 to 10 minutes), then rub with the cut sides of the garlic.
Serve the toasts piled with the bean mixture.
*Vegetarian *Dairy-free *Vegan
 |
