Bean and Roasted Garlic Puree

1. 1

   In a large pot, soak beans overnight covered with 2 inches of water.

2. 2

   Drain.

3. 3

   Preheat oven to 350^F.

4. 4

   Put the garlic in a small baking dish and coat with 1 T oil.

5. 5

   Wrap in foil and bake until very tender and golden, about 1 hour and 15 minutes.

6. 6

   Remove from oven, cool and peel.

7. 7

   In a pot, combine the beans, five cups water, broth sage, rosemary and chopped garlic.

8. 8

   Bring to a boil, reduce heat and simmer uncovered until beans are tender, about 1 hour and 20 minutes.

9. 9

   Drain beans, reserving cooking liquid.

10. 10

    In the bowl of a food processor, combine the beans, roasted garlic, remaining 3 tablespoons oil and the lemon juice.

11. 11

    Pulse to a coarse puree.

12. 12

    Using the reserved cooking liquid, thin the puree to the desired consistency.

13. 13

    Season with salt and pepper.

14. 14

    Serve room temperature or warmed slightly as a spread.

* Per serving · 4 servings · Values may vary.

No additional tips available.