Recipe from La Rèserve restaurant, Omni Hotel, Houston
1/2 cup cannellini (white kidney beans)
1/2 large onion, minced
1/2 cup extra virgin olive oil
1 clove elephant garlic
Kosher salt and freshly ground pepper
1/2 head radicchio, cut in sixths
1/2 loaf country bread, sliced
2 tablespoons balsamic vinegar
Soak beans overnight. In medium saucepan sautè onion in 1 tablespoon olive oil until translucent. Add beans, cover with water, and cook until soft.
Preheat oven to 375 degrees. Roast garlic until soft; peel and purèe beans in food processor, adding 1/3 of the purèed garlic and 1/4 cup oil; season.
Spread olive oil and remaining purèed garlic on bread and toast. Spread with bean purèe; top with radicchio and splash of balsamic vinegar. Serves 5 to 6.