White bean spread with rosemary

This is possibly my very favorite way to consume beans. It's my variation of a classic Italian dish, usually served with bread that has been lightly fried in olive oil.

The night before you intend to eat this white bean spread, soak more than a cup of dried cannellini beans in at least three times as much water (in a pot that can hold even a little more, so that there's room to boil). (If beans are dirty, rinse once before; pick out any beans that float, as they are likely moldy.) Do not salt bean water, as it toughens the skins. The next day, set the beans to simmer, covered, for four hours.

In a blender of food processor, combine:

• 4 cups cooked beans
  
• 1/4 cup good olive oil
  
• 1/4 cup lemon juice
  
• 1 Tbsp salt
  
• 1 large clove garlic
  
• 2 sprigs rosemary

or, rather, since I can't eat raw garlic, dice a green garlic stalk and sauté it in the oil before adding to the blender. Blend until smooth.