braised_white_beans

🥘 Ingredients

• butter 1 tbsp
• garlic, halved crosswise 1 head
• whole milk 1 cup
• chickpeas 1 15 ounce can
• white beans 1 15 ounce can
• thyme 1 sprig
• ground nutmeg 0.12 tsp
• salt
• pepper
• bread 4 slices
• oil a drizzle of
• parmesan a sprinkle of
• Aleppo pepper and black pepper a pinch of

1. 1

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

   Add the whole milk , chickpeas and their liquid, white beans , thyme , and ground nutmeg and stir to combine. Season generously with salt and pepper .
3. 3

   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.
4. 4

   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.
5. 5

   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 oil , parmesan , and Aleppo pepper and black pepper . Serve with the bread alongside for dipping.