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Deborah Madison _Vegetarian Cooking for Everyone_


2 cups




MacGourmet downloadWhite Bean, Sage, and Roasted Garlic Spread. To import, drag image to your MacGourmet recipe box.

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White Bean, Sage, and Roasted Garlic Spread


  • 1 ½ cups white beans, navy or cannellini, rinsed and drained
  • 5 cloves garlic
  • 10 leaves sage
  • 2 bay leaves
  • 3 tbsp olive oil
  • 1 head garlic, outermost papery husk removed
  • salt, to taste
  • pepper, to taste
  • 1 tbsp thyme, chopped
  • 1 lemon, juiced


Boil the beans in a large pot with water to cover by 2 inches for 10 minutes. Lower the heat and add the 5 garlic cloves, sage leaves, bay leaves, and 2 teaspoons of the oil. Simmer, covered, until the beans are tender, about 1 1/2 hours. (Or bake them in a 350 degree oven for the same amount of time). Remove bay leaves and drain, reserving the broth.

Meanwhile, preheat the oven to 350. Rub the head of garlic with a little of the remaining oil, put it in a small baking dish, and add 1/2 cup water. Cover and bake until soft and lightly caramelized, about 45 minutes. Cool, then squeeze out the softened garlic. Puree the beans in a food processor with all the garlic, the remaining oil, 1 teaspoon salt, and enough bean broth to give the beans a soft, spreadable consistency. Season to taste with lemon juice and pepper and taste again for salt. Stir in the thyme leaves and serve warm.




cannellini garlic cloves sage olive oil head salt pepper lemon juice thyme