More picnic fare that is easy to make, travels well, yet is impressively yummy and leaves friends wanting more. With the exception of olive oil and black pepper, this spread can be made entirely local with Navy beans from Cayuga Pure Organics; or you could do what I did and fly to San Francisco, visit friends, and hit up the Rancho Gordo booth at the Ferry Building!
Adapted from Cannellini Bean Confetti Spread in Heirloom Beans, by Steve Sando (who got it from Heidi Swanson at 101 Cookbooks)
Flageolet and Roasted Garlic Spread
- ~1/2 lb dried flageolet beans (to yield 2 cups cooked beans)
- 1/4 – 1/2 cup olive oil
- 1 small head roasted garlic
- 2.5 oz fresh goat cheese
- 1/2 cup freshly grated parmesean or other hard cheese, such as Barat or Ouray
- 1/4 cup freshly snipped chives
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- pinch cayenne or other ground chile pepper
- crackers, crostini, etc., for serving
- Rinse dried beans and soak in cool water, to cover by 4 inches, for 8 hours or overnight. Drain, rinse, and cook soaked beans in fresh, cool water, to cover by 2 inches; bring to a boil and then lower to a simmer and cook for approximately 1 hour, or until tender to your liking. At about 30 minutes into cooking, add 1 tsp sea salt. See detailed cooking instructions for dried beans here.
- Add 2 cups cooked beans, 1/4 cup olive oil, and roasted garlic to a large, shallow bowl (if you used olive oil to roast the garlic, use any oil leftover from roasting here). Mash together with a potato masher until a thick, chunky paste forms. Add goat cheese and mash until well incorporated. Stir in the parmesean (or other grated cheese) and the chives. Drizzle in additional olive oil until the spread is moist, but still thick and somewhat chunky. Add about half of the salt and pepper, taste, and adjust seasonings to your taste.
- Serve at room temperature with crackers, fresh bread, or crostini.
- Other creamy, white beans will work well here; cannellini, marrow, cellini or Navy beans.
In the refrigerator for up to 1 week.
You really need fresh chives for this recipe, which are usually available through the growing season, spring through fall.