Bean and Roasted Garlic Puree

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“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.”
READY IN:
2hrs 35mins
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, soak beans overnight covered with 2 inches of water.
  2. Drain.
  3. Preheat oven to 350^F.
  4. Put the garlic in a small baking dish and coat with 1 T oil.
  5. Wrap in foil and bake until very tender and golden, about 1 hour and 15 minutes.
  6. Remove from oven, cool and peel.
  7. In a pot, combine the beans, five cups water, broth sage, rosemary and chopped garlic.
  8. Bring to a boil, reduce heat and simmer uncovered until beans are tender, about 1 hour and 20 minutes.
  9. Drain beans, reserving cooking liquid.
  10. In the bowl of a food processor, combine the beans, roasted garlic, remaining 3 tablespoons oil and the lemon juice.
  11. Pulse to a coarse puree.
  12. Using the reserved cooking liquid, thin the puree to the desired consistency.
  13. Season with salt and pepper.
  14. Serve room temperature or warmed slightly as a spread.

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