Roast Garlic and White Bean paste

This is a nice and easy recipe with a real WOW factor, it's very versatile, and it's up to you how you utilise the pleasures of this paste.


1 Elephant Garlic bulb with cloves peeled, you can use a smaller bulb but add more cloves.

1 tablespoon of Olive Oil,

1x350/400 gram tin of precooked Cannellini Beans,

Finely chopped sage or dried herb mix to taste,

Salt and Pepper to taste.


Place the peeled Garlic cloves in a small roasting tin (Fig 1), pour the Olive oil over the top of the garlic, cover with tinfoil and place in a preheated, oven (180°C - 350°F) for about 1 hour or until soft and nicely browned (Fig 2)

Meanwhile, boil the tinned Beans until soft and drain off any liquid remaining, mash the Garlic then add to the beans and mash all of it together (Fig 3), if required a little more Olive Oil can be added to maintain a paste consistency.

Transfer back to the roasting tin, mix in the herbs, salt and pepper and a little more oil, then place in the oven for a further 5 to 10 minutes just to aid with the infusion of the herbs (Fig 4). You can just use the residual heat of the oven for this rather than setting the oven temperature and cooking.

Enjoy!! Good on toast, crackers, cheese or mixed in soups as a thickener.

Figure 1 Figure 2 Figure 3 Figure 4