White Bean and Olive Spread

Name: White Bean and Olive Spread
Ingredients: 1½ tablespoons drained and minced oil-packed sun-dried tomatoes; 2 teaspoons minced fresh tarragon; 1½ tablespoons minced Kalamata or other oil-cured olives; 1½ tablespoons minced Kalamata or other oil-cured olives; 1 teaspoon grated lemon zest; 1 teaspoon rinsed and minced capers; 1 tablespoon minced fresh chives; 1 teaspoon white-wine Worcestershire sauce; 1 cup dried Great Northern beans or navy beans; 1 pound yellow onions, chopped; 2 teaspoons roasted garlic; 1 cup dried Great Northern beans or navy beans; 1 tablespoon olive oil; Kosher or sea salt and freshly ground white pepper; Drops of fresh lemon juice; Kosher or sea salt and freshly ground white pepper; Kosher or sea salt and freshly ground white pepper

Preparation info

Makes about
2½ cups

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

1 cup dried Great Northern beans or navy beans
1 tablespoon olive oil
1

Starter
Fish course
Pescatarian
Gluten-free

Method

Sort the beans, rinse them well, and soak overnight in lots of cold water, changing it several times if possible. In a large, shallow pan, cover the beans with fresh water and cook over medium heat until very tender.

While the beans are cooking, in a covered pan, heat the olive oil and slowly sauté the onions and garlic until very tender. Do not let the onions brown. Puree the onion mix