This week I'm sharing one of my favorite dishes that I have been making for many years. During college I lived in Rittenhouse Square in Philadelphia and a similar dish was available at Metropolitan Bakery, which was half a block away from my apartment. When I moved to New York, I missed it so much that I learned how to make a similar version on my own. It doesn't compare to the original, so if you are in Philadelphia I would suggest picking up a baguette and a white bean spread from Metropolitan Bakery. 

White Bean Spread Recipe

Ingredients:

   •       2 cans white cannellini beans (16 ounce). Do not rinse or drain

   •       5 cloves minced garlic plus an additional clove

   •       4 tbsp olive oil (plus more for drizzling)

   •       2 tbsp lemon juice (plus more for drizzling)

   •       2 tsp fresh thyme leaves or 1 tsp of dried thyme

   •       1 ½ tsp kosher salt

   •       1/2 tsp black pepper

   •       1–2 tbsp water 

Instructions:

1. In a large pan, heat 4 tbsp of olive oil over low heat.

2. Sauté the Garlic & Thyme: Add minced garlic and thyme and ½ teaspoon salt, sauté for about approximately 30-60 seconds, stopping before they are browned.

3. Add the 2 cans of cannellini beans plus the liquid: Cook over low heat for approximately 15 minutes until smooth, mashing the beans approximately every 3 minutes and then stirring with a wooden spoon while adding 1-2 tbsp of water for a creamier consistency. Add one more garlic clove, raw and crushed with a garlic press and then thoroughly mixed in with the beans. Remove from heat when the liquid is absorbed, and the beans have a solid consistency but are not browned.

4. Stir in the lemon juice and a teaspoon of salt. Add ½ teaspoon of black pepper.

5. Taste and adjust seasoning with more lemon juice, salt, or thyme as needed.

6. Transfer to a serving bowl, lightly drizzle with olive oil & lemon juice, add a dash of salt and garnish with extra thyme.

7. Serve with a lightly toasted and sliced sourdough baguette.

8. This dish can also be refrigerated and served 1-3 days later. We suggest serving it room temperature rather than chilled or heated. Enjoy!