Prep 5 mins
Cook 2 hrs 30 mins
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.
- 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
- In a large pot, soak beans overnight covered with 2 inches of water.
- Preheat oven to 350^F.
- Put the garlic in a small baking dish and coat with 1 T oil.
- Wrap in foil and bake until very tender and golden, about 1 hour and 15 minutes.
- Remove from oven, cool and peel.
- In a pot, combine the beans, five cups water, broth sage, rosemary and chopped garlic.
- Bring to a boil, reduce heat and simmer uncovered until beans are tender, about 1 hour and 20 minutes.
- Drain beans, reserving cooking liquid.
- In the bowl of a food processor, combine the beans, roasted garlic, remaining 3 tablespoons oil and the lemon juice.
- Pulse to a coarse puree.
- Using the reserved cooking liquid, thin the puree to the desired consistency.
- Season with salt and pepper.
- Serve room temperature or warmed slightly as a spread.
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.