When thinking of great taste accompaniments to bread, challenge the butter and olive oil and balsamic vinegar routine with this herby spread.
1 teaspoon baking soda
1 bay leaf
1 teaspoon pesto or dried basil
2 teaspoons fresh lime juice
1 clove garlic, coarsely chopped
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons freshly grated Parmesan cheese
3 tablespoons olive oil
12 whole grain baguettes
Do not drain the water the beans have been soaking in overnight. Bring to a boil and cook for 45 minutes. The beans should be easily pierced with a fork.
Preheat the boiler.
Drain and transfer the cooked beans to a food processor or blender. Add the basil or pesto, lime juice, garlic, cumin, salt, Parmesan cheese, and 1 tablespoon of the olive oil and process or blend until smooth. Cut the baguette into 1-inch slices and brush the remaining tablespoons of olive oil over them, then broil on the lower rack until lightly browned.
Put the toasted baguette slices on a platter. Scrape the spread into a nice bowl and set it in the middle of the platter and serve.
Ease of Preparation: Moderate
Preparation Time: 10-15 min
soak beans overnight
Cook Time: 45 min
Recipe By: Andrew Weil and Rosie Daley
From: The Healthy Kitchen
Used with permission of Knopf