Babaganosh

0 Preheat the skillet over medium-low heat and add the olive oil. Add the sliced garlic and the whole rosemary sprig (do not take it apart). Gently stir for about 2 minutes, or until the garlic turns golden brown. Don't let it burn. Remove the garlic to a plate lined with paper towel and discard the rosemary sprig. Keep the garlicky oil in the pan — you'll use it in step 3.
1 Place the drained and rinsed butterbeans in a food processor. Add the lemon juice and half the chicken broth. Place the crispy garlic on top (save half the garlic for garnish if you used 4 cloves). Process until smooth. 
2 Transfer the mashed beans back to the skillet and cook over medium heat for 2-3 minutes or until heated through, stirring frequently. Add the rest of the broth if you want a thinner butter bean mash, or leave it out for a thicker mash.
3 Remove from heat and stir in the chopped chives, salt and pepper to taste. You might not need much salt at all if your broth is salty and your beans were salted. Serve warm, garnishing with more chives and crispy garlic.