1c. dried cannelloni or other dried white beans
1 bay leaf
fresh thyme or dried
1 thick wedge of onion
6 cloves garlic, crushed
1 large sprig fresh rosemary
2 tbl. olive oil

Rinse beans. Soak in cold water several hours. Drain. Place in a saucepan with enough water to cover the beans by 2 inches. Add bay leaf, thyme, and onion. Bring to boil, skim surface, reduce to simmer, cover, and cook until beans are very tender. Drain beans, reserving 1/2c. of the cooking liquid. Discard bay leaf and thyme.

Heat oven to 325 degrees. Combine garlic, rosemary, and olive oil in a small baking dish. Cover and bake until golden and tender. Cool the garlic slightly then puree in a food processor with the beans and enough reserved cooking liquid to make a smooth spread. Season to taste with salt and pepper.

Serve with bread, roasted vegetables, or meats.