This is best served close to room temperature, on thinly sliced bread or crackers. It goes well with olives and soft goat cheese. It will keep, refrigerated, for at least 5 days.
¾ C. dried white beans (about 2 C. cooked)
2 t. salt
1 large head garlic
1 medium shallot, peeled and quartered
1 t. dried thyme leaves (or 1 T. fresh)
1 t. dried rosemary leaves (or 1 T. fresh)
½ C. olive oil
½ C. packed fresh sage leaves, no stems
2 T. lemon juice
½ t. Tabasco sauce
6 grinds black pepper
1/2 t. salt, or to taste
Cook the beans according to your favorite method until they’re falling apart, using 2 t. salt. Drain.
Wrap the garlic head in foil and roast in a 350 F. oven until soft – about 30 minutes. Discard foil and let the garlic bulb cool until you can handle it. Slice through the fat side and squeeze out the roasted garlic.
Put the shallot in the work bowl of a food processor with steel knife blade. Pulse a few times to chop. Add the beans, garlic, thyme, and rosemary. Pulse a few more times. Add remaining ingredients and pulse until the sage is finely chopped and everything is well mixed. Adjust seasonings. Yield: About 2 cups.
Wines: dry whites, light reds, fuller-bodied reds
Compliments mild cheeses, cured meats