In a large pot combine about 1/2 gallon water with beans, 1/2 cup oil, rosemary, garlic and salt and pepper. Bring to a boil, reduce heat, and allow to simmer, uncovered, for about an hour or until beans are very soft. Add more water during cooking if necessary.
Remove wooden rosemary sprig. Let bean mixture cool to room temperature.
In a food processor, puree beans while adding remaining oil in a stream. Process to desired consistency. Remove to a bowl.
Add red pepper and eggplant and fold together. Reseason with salt and pepper if necessary. Garnish with rosemary

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	917.79 Kcal (3843 kJ)
Calories from fat	553.01 Kcal
		% Daily Value*
Total Fat	61.45g	95%
Sodium	9.83mg	0%
Potassium	1403.49mg	30%
Total Carbs	71.72g	24%
Sugars	5.85g	23%
Dietary Fiber	27.87g	111%
Protein	25.18g	50%
Vitamin C	29.9mg	50%
Iron	13.1mg	73%
Calcium	173.1mg	17%

Amount Per 100 g
Calories	427.5 Kcal (1790 kJ)
Calories from fat	257.59 Kcal
		% Daily Value*
Total Fat	28.62g	95%
Sodium	4.58mg	0%
Potassium	653.73mg	30%
Total Carbs	33.41g	24%
Sugars	2.73g	23%
Dietary Fiber	12.98g	111%
Protein	11.73g	50%
Vitamin C	13.9mg	50%
Iron	6.1mg	73%
Calcium	80.6mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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