White Bean, Sage And Roasted Garlic Spread

• 1 1/2 cups navy beans, soaked and drained
• 5 garlic cloves
• 10 sage leaves
• 2 bay leaves
• 3 tablespoons olive oil, divided
• 1 head garlic, outermost papery hush removed
• salt & freshly ground black pepper, to taste
• 1 lemon, juice of
• 1 tablespoon thyme, chopped

1. Boil the beans in a large pot with water to cover by 2 inches for 10 minutes.
2. Lower the heat and add the 5 garlic cloves, sage leaves, bay leaves, and 2 teaspoons of olive oil.
3. Simmer, covered until the beans are tender, about 1 1/2 hours.
4. Remove bay leaves and drain, reserving the broth.
5. Preheat oven to 350u0b0F
6. Rub the head of garlic with a little of the remaining olive oil and put it in a small baking dish and add 1/3 cup water.
7. Cover and bake until soft and lightly caramelized, about 45 minutes.
8. Cool, then squeeze out the softened garlic.
9. Puree the beans in a food processor with all the garlic, the remaining olive oil, 1 teaspoon salt and enough bean broth to give the beans a soft, spreadable consistency.
10. Season to taste with lemon juice and pepper and taste again for salt.
11. Stir in thyme leaves and serve warm.

navy beans, garlic, sage, bay leaves, olive oil, garlic, salt, lemon, thyme

Taken from www.food.com/recipe/white-bean-sage-and-roasted-garlic-spread-282627 (may not work)