Bean and Roasted Garlic Puree

Submitted by Normaone

"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."

 

• Ready In: 2hrs 35mins
• Ingredients: 9
• Yields: 5 cups

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.

Reviews

[impressivecook2004]

If you like garlic, this is for you. It wasn't much trouble to put together. It had a nice pleasant taste after it had a chance to rest. Add a little extra broth if you're not going to serve it right away - it will absorb moisture as it sits... I served it w/crackers and pita.