Bean and Roasted Garlic Puree

Ingredients

• 1 lb dried great northern beans
• 2 heads garlic
• unpeeled
• 4 tablespoons olive oil
• 5 cups water
• 3 (14 1/2 ounce) cans reduced-sodium chicken broth
• 1 tablespoon fresh sage
• 1 tablespoon fresh rosemary
• 1 tablespoon chopped garlic
• 2 tablespoons fresh lemon juice

Instructions

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.