Roasted Garlic and Sage Bean Spread

1 head garlic
olive oil
1 onion, chopped
1/2 bunch fresh sage, finely chopped
1 19-oz can navy beans or white kidney beans
1/2 tsp balsamic vinegar
salt and pepper to taste

1. Remove the outer layer of papery skin from the head of garlic and trim a small bit off the top of the head to expose each of the cloves.  Place in the centre of a square of aluminum foil and drizzle with a bit of olive oil.  Seal the package.  Cook at 400°F for 40 minutes.
2. While the garlic is roasting, cook the onion and sage together in olive oil over low heat until the onions are soft and just starting to brown.
3. Combine beans, vinegar, salt and pepper.  Add cooked onion mixture.  Squeeze the roasted garlic cloves into the mixture; discard the leftover papery skin.  Purée the entire mixture using a food processor or immersion hand blender until smooth.

Tagged as: balsamic vinegar, fresh sage, garlic, navy beans, olive oil, onion, white kidney beans