Bean And Roasted Garlic Puree
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.
Steps
In a large pot , soak beans overnight covered with 2 inches of water.
Drain.
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.
Ingredients
dried great northern beans, garlic, olive oil, water, reduced-sodium chicken broth, fresh sage, fresh rosemary, fresh lemon juice