Tuscan Bean and Roasted Garlic Puree

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This is a nice appetizer; serve it with toasted pita wedges or Italian bread.

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

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

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.

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.

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.  Makes about 5 cups.

Source:  Bon Appétit

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