Tuscan Bean and Roasted Garlic Purée Recipe

Tuscan Bean and Roasted Garlic Purée Recipe

  • 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
  1. Place beans in large pot. Add enough water to cover beans by 2 inches. Soak beans overnight. Drain well.
  2. 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.
  3. 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.
  4. 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.
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