White Bean Spread
The flavour here comes from the oil rather than the beans: garlic and rosemary steep in it off the heat, giving an aroma raw garlic never delivers. The second condition is a gentle simmer — boil the beans hard and the skins burst, the water clouds and the spread turns grey. And remember that it thickens noticeably once chilled.
- Prep
- 15 min
- Cook
- 1 h
- Rest
- 8 h
- Total
- 9 h 15 min
- Servings
- 8
- Level
- Easy
- Per serving
- 210 kcal
Ingredients
Makes: about 600 g, serves 8
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Soak the beans
Cover generously with cold water for 8 hours or overnight, changing the water once. They swell to almost double their size.
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Step 2: Simmer gently
Drain, cover with fresh water, add the bay leaf and cook 50–60 minutes at a bare tremble. A rolling boil shreds the skins.
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Step 3: Test for doneness
A bean should crush between two fingers into an even cream with no firm core. Undercooked beans give a gritty spread.
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Step 4: Save the cooking liquid
Drain, keeping 200 ml of the liquid. It is starchy and makes the spread creamier than either water or extra oil would.
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Step 5: Infuse the oil
Warm the oil with the garlic and rosemary for 2 minutes and pull it off the heat as soon as the garlic smells. Browned garlic turns bitter.
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Step 6: Blend
Blend the beans with the infused oil and lemon juice for 2 minutes, adding warm cooking liquid two spoons at a time.
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Step 7: Hit the texture
Aim for a spread that falls slowly off a spoon, like thick hummus. It sets firmer in the fridge, so leave it slightly loose.
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Step 8: Season and serve
Salt, pepper, then spoon into a bowl, make a well and pour in olive oil. Scatter parsley and serve warm or at room temperature.
Tips & variations
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Tip
Old beans may refuse to soften even after two hours. If yours have sat for over a year, allow extra time or use canned.
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Swap
With canned beans this takes 15 minutes: 480 g drained, and 100 ml of warm water in place of the cooking liquid.
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Variation
A spoonful of tahini pushes it towards hummus; a teaspoon of smoked paprika makes it darker and smokier.
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Storage
Four days in the fridge under a film of oil. Stir before serving and loosen with a spoon of warm water if needed.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 210 kcal | 1,680 kcal |
| Protein | 9 g | 72 g |
| Fat | 9 g | 72 g |
| Carbohydrates | 23 g | 184 g |
Approximate values calculated from standard ingredient data.
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