Creamy Braised White Beans

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Pre-Notes

Remember not to drain the chickpeas.

Ingredients

1. 1 T butter
2. 1 head garlic, halved crosswise
3. 1 c whole milk
4. 1 (15 oz) can chickpeas, with their liquid
5. 1 (15 oz) can white beans, such as cannellini or Great Northern, drained and rinsed
6. 1 thyme sprig, 2 sage leaves or 1 bay leaf
7. 1/8 t ground nutmeg, allspice or garam masala
8. Kosher salt to taste
9. pepper to taste
10. 4 slices crusty bread or thick toast
11. extra virgin olive oil, for serving
12. freshly grated Parmesan, for serving
13. Aleppo pepper or red-pepper flakes, for serving

Instructions

1. In a medium saucepan, melt the butter over medium high heat.
2. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
3. Add the milk, chickpeas and their liquid, white beans, thyme and nutmeg and stir to combine.
4. Season generously with salt and pepper.
5. When the mixture begins to bubble around the edges of the pan, reduce the heat to low and let it simmer, stirring occasionally, until it has thickened, about 15 minutes.
6. Use a fork to remove the garlic halves from the beans.
7. 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.
8. 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.
9. Serve beans in bowls.
10. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper.
11. Serve with the bread alongside for dipping.

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