Makes six servings
Prep time: 20 minutes
- 1 15-oz. can cannellini or navy beans
- 2 tbs. extra-virgin olive oil
- 6 cloves garlic, peeled and halved lengthwise
- 2 tsp. chopped fresh rosemary
- 1/2 tsp. freshly ground black pepper
- 2 cups packed fresh spinach
- 1/2 tsp. salt
Drain the beans over a bowl and let stand, reserving the liquid.
Heat a small sauté pan over medium-low heat and add the olive oil, then add the halved garlic cloves and reduce the heat to low to maintain a gentle sizzle. Add the rosemary and black pepper; stir. Continue cooking, stirring periodically, until garlic is browned on both sides, about eight to 10 minutes. Remove from heat and let cool slightly.
Place the drained white beans in the bowl of a food processor and pulse a few times to chop. Scrape down the sides, then add the cooled oil-and-garlic mixture, spinach, and salt. Process to make a coarse purée.
Scrape into a bowl. If the mixture seems too thick, stir in some of the reserved bean liquid to reach desired texture.
Cover tightly and refrigerate for up to four days. Serve with veggies and crackers for dipping.