Tuscan Bean and Roasted Garlic Purée |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This is a nice appetizer; serve it with toasted pita wedges or Italian bread. Ingredients:
1 pound dried great northern beans |
2 large garlic heads, unpeeled |
4 tablespoons olive oil |
5 cups water |
3 14 1/2-ounce cans low-salt chicken broth |
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage |
1 tablespoon chopped fresh rosemary |
1 tablespoon chopped garlic |
2 tablespoons fresh lemon juice |
Directions:
1. Place beans in large pot. Add enough water to cover beans by 2 inches. Soak beans overnight. Drain well.
2. Preheat oven to 350°F. Place garlic heads in small dish. Drizzle with 1 tablespoon oil. Wrap dish in foil. Bake until garlic is very tender and golden brown, about 1 hour 15 minutes. Remove garlic from oven. Cool; peel garlic cloves.
3. Place beans, 5 cups water, broth, sage, rosemary and 1 tablespoon chopped garlic in large pot. Bring to boil. Reduce heat and simmer uncovered until beans are tender, about 1 hour 20 minutes. Drain beans, reserving cooking liquid.
4. Combine beans, roasted garlic, remaining 3 tablespoons oil and lemon juice in processor. Blend until coarse puree forms. Thin to desired consistency with some reserved cooking liquid. Season with salt and pepper.
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