White Bean Spread

• 2 cups great northern soaked overnight in 6 c. of water to cover and 1 tsp. baking soda or 2 cups cannellini beans, soaked overnight in 6 c. of water to cover and 1 tsp. baking soda
• 1 bay leaf
• 1 teaspoon pesto sauce
• 2 teaspoons frehly squeezed lemon juice
• 1 garlic clove, coarsely chopped
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 tablespoons freshly grated parmesan cheese
• 3 tablespoons olive oil, divided
• 1 whole grain baguette

1. Do not drain the soaking water from the beans.
2. Bring the beans to a boil and cook for 45 minutes, or until they are easily pierced with a fork.
3. Preheat the broiler.
4. Drain the cooked beans and place in the work bowl of a food processor or in a blender.
5. Add the pesto through the Parmesan, plus 1 tbsp,.
6. of the oil and process or blend until smooth and put into a serving bowl.
7. To serve, cut the baguette into 1-inch slices and brush the remaining 2 tablespoons oil over them, then broil on the lower rack until lightly browned.
8. Place the bowl of bean spread in the center of a platter and put the toasts around it.

overnight, bay leaf, pesto sauce, frehly squeezed lemon juice, garlic, ground cumin, salt, parmesan cheese, olive oil, grain baguette

Taken from www.food.com/recipe/white-bean-spread-500863 (may not work)