Tuscan white bean and roasted garlic puree

Yield: 1 servings

Measure Ingredient
250 grams Dried cannellini beans
2 \N Bulbs garlic; unpeeled
3 tablespoons Olive oil
2 cups Water
2½ cup Chicken or vegetable stock
1 tablespoon Fresh rosemary
1 tablespoon Fresh sage
½ \N Lemon; juice of
½ cup Chopped Italian parsley

Place the beans in a large pot or bowl and cover with water. Allow to soak overnight.

The next day, preheat the oven to 180c. and place the garlic bulbs in a small ovenproof dish. Drizzle with 1 tablespoon of oil then wrap the dish in foil, enclosing the bulbs. Bake until the bulbs are tender and the pulp is soft, about 1 - 1½ hours. Remove from the oven and allow to cool then gently peel the garlic cloves.

Drain the beans then place in a large saucepan with the water, stock, rosemay and sage and bring to the boil. Simmer gently, uncovered, until the beans are very tender which should take about 1 ½ hours. Drain the beans reserving some of the cooking liquid.

Transfer the cooked and drained beans to a food processor with the roasted garlic, remaining oil and lemon juice and puree, adding some of the reserved cooking liquid to achieve the desired consistency. Add salt and pepper to taste and mix well then garnish with the parsley.

Converted by MC_Buster.

Per serving: 376 Calories (kcal); 41g Total Fat; (93% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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