MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creamy Braised White Beans
 Categories: Beans, Dairy, Breads, Cheese, Chilies
      Yield: 4 servings
 
      1 tb Unsalted butter
      1    Head garlic, halved
           - crosswise
      1 c  Whole milk
     15 oz Can chickpeas; w/liquid
     15 oz Can white beans; drained,
           - rinsed
      1    Thyme sprig -OR-
      2    Sage leaves -OR-
      1    Bay leaf
    1/3 ts Ground nutmeg, allspice or
           - garam masala
           Salt & black pepper
      4 sl Crusty bread or thick toast
           Extra-virgin olive oil; for
           - serving
           Parmesan; freshly grated, for
           - serving
           Aleppo pepper or red-pepper
           - flakes; for serving
 
  In a medium saucepan, melt the butter over medium-high
  heat. Add the garlic, cut side down, and cook until
  golden brown, 1 to 2 minutes.
  
  Add the milk, chickpeas and their liquid, white beans,
  thyme and nutmeg and stir to combine. Season generously
  with salt and pepper. 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.
  
  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.
  
  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 a drizzle of oil, a sprinkle of Parmesan and
  a pinch of Aleppo pepper and black pepper. Serve with
  the bread alongside for dipping.
  
  Recipe by Ali Slagle
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM