This recipe will give you enough white bean puree for plenty of leftovers. The savory, hummus-like mixture also makes a great high-protein, high-fiber dip.

1 cup dried white beans, soaked for six hours or overnight in one quart water

1 medium onion, cut in half

3 garlic cloves, cut in half, green shoots removed (more to taste)

1 bay leaf

Salt, preferably kosher salt, to taste

3 tablespoons extra virgin olive oil

2 tablespoons lemon juice

Freshly ground white pepper to taste

1 tablespoon chopped fresh sage, rosemary, or parsley

4 to 8 thick slices country bread

1. Drain the beans and transfer to a large, heavy saucepan. Add the onion, two of the garlic cloves, the bay leaf and a quart water and bring to a boil. Reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer for another 30 minutes to an hour, until the beans are thoroughly tender. Drain through a strainer set over a bowl, then discard the onion and bay leaf.

2. In a mortar and pestle, puree the remaining garlic clove with 1/4 teaspoon of salt.

3. Puree the white beans with the mashed garlic in a food processor fitted with the steel blade. With the machine running, add 2 tablespoons of the bean broth, 2 tablespoons of the olive oil, salt to taste and the lemon juice. Taste and adjust the salt. Add more of the bean broth for a creamier consistency; the mixture should be like moist hummus.

4. Lightly toast the bread and rub with the remaining cut garlic. Brush with the remaining olive oil. Top with the white beans, and sprinkle with the herbs.

Yield: Serves four

Advance preparation: The white bean puree will keep for about five days in the refrigerator. It will become thicker with time. Thin out as desired with milk.

Variation: You may use canned white beans (but they won’t taste as good). Drain the beans and rinse thoroughly. Substitute milk for the bean broth, and use as much as you need to achieve a moist consistency.

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