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LOCATION: Recipes >> Sauces >> White Bean & Garlic Puree

Print this Recipe    White Bean & Garlic Puree

250 g cannellini beans, soaked overnight
2 bay leaves
fresh rosemary
4-6 whole heads garlic (heads, not cloves)
1 cup extra virgin olive oil
freshly ground black pepper
salt

Drain beans and cover with fresh water. Simmer with bay and branch
of rosemary until tender.

Meanwhile, peel the skin from the heads of garlic without letting
them come apart. Brush the surface of each with olive oil and wrap
in foil. Bake at 180C until soft, about 40 minutes. Allow to cool
slightly, then cut the tops off the heads and squeeze out the
garlic.

Drain the beans but reserve some of the cooking water. Puree beans
with garlic, additional chopped rosemary, olive oil and seasoning.
If too thick, thin with a little of the cooking liquid.

Serve hot or cold with crusty bread.

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