Tuscan Bean And Roasted Garlic Puree
By á-174942
Ingredients
- 1 pound dried Great Northern beans
- 2 large garlic heads unpeeled
- 4 tablespoons olive oil
- 5 cups water
- 3 cans low-salt chicken broth - (14 1/2 oz ea)
- 1 tablespoon chopped fresh sage (or 1 tspn dried rubbed sage)
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped garlic
- 2 tablespoons fresh lemon juice
- Salt to taste
- Freshly-ground black pepper to taste
Details
Servings 5
Preparation
Step 1
Place beans in large pot. Add enough water to cover beans by 2 inches. Soak beans overnight. Drain well.
Preheat oven to 350 degrees. 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.
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.
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.
This recipe yields about 5 cups.
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