Last year I read with my book club "French Women Don't Get Fat," and thought of it today as I made my Sunday lunch. Today's meal was entirely vegan, but felt so Continental. Mark Bittman's no-knead bread, garlicky roasted turnips, carrots and onions (turnips and carrots thanks to my C.S.A.) and white bean spread. This is my new favorite way to eat white beans and it's soo easy.
Garlicky White Bean Dip
1 can white beans, drained OR 1 cup dried beans, soaked and simmered
4 cloves garlic
1/4 cup olive oil
Put all ingredients in a medium sauce pan, covered with about 1/2 inch water. Simmer until water is almost gone and beans are falling apart.
Makes 4 1/2 cup servings.