MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Braised White Beans
Categories: Beans, Dairy, Breads, Cheese, Chilies
Yield: 4 servings

1 tb Unsalted butter
1 Head garlic, halved
- crosswise
1 c Whole milk
15 oz Can chickpeas; w/liquid
15 oz Can white beans; drained,
- rinsed
1 Thyme sprig
+=OR=+
2 Sage leaves
+=OR=+
1 Bay leaf
1/3 ts Ground nutmeg, allspice or
- garam masala
Salt & black pepper
4 sl Crusty bread or thick toast
Extra-virgin olive oil; for
- serving
Freshly grated Parmesan; for
- serving
Aleppo pepper or red-pepper
- flakes; for serving

In a medium saucepan, melt the butter over medium-high
heat. Add the garlic, cut side down, and cook until
golden brown, 1 to 2 minutes.

Add the milk, chickpeas and their liquid, white beans,
thyme and nutmeg and stir to combine. Season generously
with salt and pepper. When the mixture begins to bubble
around the edges of the pan (you don’t want it to come
to a full boil), reduce the heat to low and let it
simmer, stirring occasionally, until it has thickened
and tastes great to you, about 15 minutes. Season with
salt and pepper, to taste.

Use a fork to remove the garlic halves from the beans.
Set aside until cool enough to handle, then use the fork
to remove the cloves from the skins. Spread the cloves
on bread or toast.

If you would like the beans to be more stew-like, mash
some of the beans using a potato masher or the back of a
spoon. Serve beans and milk in bowls. Garnish as you
wish, with a drizzle of oil, a sprinkle of Parmesan and
a pinch of Aleppo pepper and black pepper. Serve with
the bread alongside for dipping.

by Ali Slagle

YIELD: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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