Garlic-Infused Creamy White Bean Stew

1. Melt Butter and Cook Garlic

In a medium saucepan, melt the butter over medium heat until it begins to foam and turns a light golden color, about 1-2 minutes. Add the halved garlic head, cut side down, and cook until it is fragrant and just starting to brown, which should take another 1-2 minutes.

2. Add Milk and Beans

Pour in the whole milk and add the chickpeas with their liquid, the drained white beans, the thyme sprig, and the ground nutmeg. Stir everything together and bring the mixture to a gentle simmer, watching for small bubbles forming around the edges of the pan.

3. Season and Simmer

Season the stew with kosher salt and black pepper to taste. Let it simmer gently for about 15 minutes, stirring occasionally.

4. Prepare Garlic Bread

After simmering, carefully remove the garlic halves from the stew and set them aside until they are cool enough to handle. Once cool, squeeze the soft garlic cloves out of their skins and spread them onto the slices of crusty bread or toast.

5. Serve Stew

Ladle the creamy bean mixture into bowls and finish each serving with a drizzle of extra-virgin olive oil, a sprinkle of freshly grated Parmesan, and a pinch of Aleppo pepper. Serve the garlic-smeared bread alongside the stew.