White bean aioli

2 cups cannellini beans, soaked over night

5 bay leaves

2 inches kombu

3 small heads garlic or one large one

Extra virgin olive oil

Sea salt

Black pepper

umeboshi plum vinegar

Naturally fermented apple cider vinegar

Drain beans, rinse and place in a pot or pressure cooker. Cover with about an inch of fresh filtered water, add bay leaves and kombu. Bring to a boil, skim off any foam that rises to the top, lower heat to a simmer, cover and cook until beans are tender. OR for you lucky ducks, who have a pressure cooker; bring up to high pressure, lower heat and cook for 35 minutes.

Pre-heat oven to 375 degrees Fahrenheit.

Remove the papery skins from the outer edges of garlic and cut about a ¼ inch off the top of each head. Drizzle with a little olive oil and a sprinkle of salt and pepper. Wrap in parchment and foil and bake until soft and golden, about 25 minutes.

Remove bay leaves and kombu from the beans, drain and reserve about ½ a cup of the cooking liquid.  Place beans into a food processor; pour in about ½ a cup of olive oil, large pinch of sea salt and a few grinds of pepper.

Remove garlic from foil and squeeze cooked cloves directly into bowl of food processor. Blend until super smooth, adding as much cooking liquid to get desired consistency, you may also want to add more olive oil.

At this point I usually taste it before adding the umeboshi vinegar, usually about a teaspoon is enough. If it needs more tang add a few drops apple cider vinegar then salt and pepper to taste.

To serve place in a bowl and drizzle with olive oil and fresh cracked pepper.

Makes about 4 cups.

Here’s what I did with the carrots, works for any summer vegetable you choose to roast.

Toss carrots with extra virgin olive oil, sea salt, pepper and fresh thyme sprigs.

Roast at 375 degrees for about 25 minutes.