This is a favorite in our household (especially with the head cook when she’s had a hectic day and needs a truly simple menu). We often enjoy this spread on toasted crusty bread accompanied by a bowl of hot soup.
Ingredients:
- Extra virgin olive oil
- 1 large leek (2 medium), white and lightest green parts, carefully rinsed to remove any grit, and thinly sliced cross-wise
- 3-4 generous cloves garlic, minced
- 2 cans white beans, well rinsed and drained
- Salt and freshly ground pepper
- Freshly squeezed lemon juice, to taste
Method:
- Warm oil in a medium-sized skillet, over medium heat. Add leek and garlic and sauté until leek is very soft (about 5 minutes). Stir frequently to prevent the leek from turning brown or crisp.
- Add beans and about ¼ cup (or more) water. Stir and simmer gently over low heat until beans become soft and a bit squishy. Add some salt and pepper to taste after about 5 minutes of cooking. Remove from heat and mash the beans with a wooden spoon until partially smooth, or use a handheld immersion blender and partially blend. Leave some beans whole or partially intact so the spread has texture.
- Squeeze lemon juice on top, to taste and stir to mix. Add more salt and pepper if needed.