Recipe 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.
Top Review by 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.
- 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 See How It's Made
- 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.