Almond Bean Spread With A Hint Of Spain

• 1 cup dried Arikara beans (or substitute white kidney beans)
• 4 sprigs thyme
• 3 1/2 cups water
• 1-2 leeks (depending on their size)
• 4 tablespoons olive oil
• 1/2 cup whole almonds
• 2 teaspoons sherry vinegar
• salt to taste
• smoked paprika

1. Rinse the Arikara beans and cook them, covered, on very low heat with about 3 1/2 cups of water, the thyme sprigs and a pinch of water until very soft, about four hours. Add more water during the cooking process if necessary and when the beans are done, add more salt to taste.
2. Remove the root and green stem from the leek, slice lengthwise, and wash thoroughly. Cut into 1/2 inch slices. Heat a large skillet over medium low heat, add the olive oil, and saute the leeks for about 10 minutes, until they are very soft, but avoid browning them. Add the cooked beans and their cooking liquid and simmer with the leeks to meld the flavors and reduce the broth. The final mixture should have about about a half cup of syrupy liquid remaining.
3. Meanwhile, toast the almonds in a dry skillet until fragrant. Transfer them to a food processor and pulverize into a fine meal. Add the leeks and beans and process for several minutes until smooth. Add the sherry vinegar and pulse. Taste and add more salt if necessary.
4. Transfer to a bowl and dust with smoked paprika. Serve with fresh vegetables or crusty bread.

dried arikara beans, thyme, water, leeks, olive oil, whole almonds, sherry vinegar, salt, paprika

Taken from food52.com/recipes/16214-almond-bean-spread-with-a-hint-of-spain (may not work)