Bean and Roasted Garlic Puree |
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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 8 |
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This is a great spread to have on hand. It freezes well and can be thawed in the microwave if necessary. Use it as a spread on toasted slices of baguette, or crackers. Prep time does not reflect the overnight soaking of the beans. Ingredients:
1 lb dried great northern beans |
2 heads garlic, unpeeled |
4 tablespoons olive oil |
5 cups water |
3 (14 1/2 ounce) cans reduced-sodium chicken broth |
1 tablespoon fresh sage |
1 tablespoon fresh rosemary |
1 tablespoon chopped garlic |
2 tablespoons fresh lemon juice |
Directions:
1. In a large pot, soak beans overnight covered with 2 inches of water.
2. Drain.
3. Preheat oven to 350^F.
4. Put the garlic in a small baking dish and coat with 1 T oil.
5. Wrap in foil and bake until very tender and golden, about 1 hour and 15 minutes.
6. Remove from oven, cool and peel.
7. In a pot, combine the beans, five cups water, broth sage, rosemary and chopped garlic.
8. Bring to a boil, reduce heat and simmer uncovered until beans are tender, about 1 hour and 20 minutes.
9. Drain beans, reserving cooking liquid.
10. In the bowl of a food processor, combine the beans, roasted garlic, remaining 3 tablespoons oil and the lemon juice.
11. Pulse to a coarse puree.
12. Using the reserved cooking liquid, thin the puree to the desired consistency.
13. Season with salt and pepper.
14. Serve room temperature or warmed slightly as a spread.
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