Tuscan Bean and Roasted Garlic Purée
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 5 cups
- 4 tablespoons olive oil
- 5 cups water
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped garlic
- 1 pound dried great northern beans
- Carbohydrate 27 g(9%)
- Fat 11 g(17%)
- Fiber 5 g(19%)
- Protein 11 g(23%)
- Saturated Fat 2 g(9%)
- Sodium 354 mg(15%)
- Calories 237
Preparation Place beans in large pot. Add enough water to cover beans by 2 inches. Soak beans overnight. Drain well. Preheat oven to 350°F. Place garlic heads in small dish. Drizzle with 1 tablespoon oil. Wrap dish in foil. Bake until garlic is very tender and golden brown, about 1 hour 15 minutes. Remove garlic from oven. Cool; peel garlic cloves. Place beans, 5 cups water, broth, sage, rosemary and 1 tablespoon chopped garlic in large pot. Bring to boil. Reduce heat and simmer uncovered until beans are tender, about 1 hour 20 minutes. Drain beans, reserving cooking liquid. Combine beans, roasted garlic, remaining 3 tablespoons oil and lemon juice in processor. Blend until coarse puree forms. Thin to desired consistency with some reserved cooking liquid. Season with salt and pepper.
Preparation Place beans in large pot. Add enough water to cover beans by 2 inches. Soak beans overnight. Drain well. Preheat oven to 350°F. Place garlic heads in small dish. Drizzle with 1 tablespoon oil. Wrap dish in foil. Bake until garlic is very tender and golden brown, about 1 hour 15 minutes. Remove garlic from oven. Cool; peel garlic cloves. Place beans, 5 cups water, broth, sage, rosemary and 1 tablespoon chopped garlic in large pot. Bring to boil. Reduce heat and simmer uncovered until beans are tender, about 1 hour 20 minutes. Drain beans, reserving cooking liquid. Combine beans, roasted garlic, remaining 3 tablespoons oil and lemon juice in processor. Blend until coarse puree forms. Thin to desired consistency with some reserved cooking liquid. Season with salt and pepper.
