Tuscan Bean and Roasted Garlic Puree
This is a nice appetizer; serve it with toasted pita wedges or Italian bread.
1 pound dried Great Northern beans
2 large garlic heads, unpeeled
4 tablespoons olive oil
5 cups water
3 14 1/2-ounce cans low-salt chicken broth
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped garlic
2 tablespoons fresh lemon juice
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. Makes about 5 cups.
Source: Bon Appétit