Tuscan Pureed White Beans with Roasted Garlic

[Guest guest]

* Exported from MasterCook *

 

Tuscan Pureed White Beans with Roasted Garlic

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried white beans -- (2 cups cooked)

1/2 cup reserved beab stock

1 head garlic

1 tablespoon fruity olive oil -- (1 to 2)

salt -- to taste

1 tablespoon chopped fresh basil -- optional

 

Because of the early and widespread popularity of the common bean in Tuscany

(encouraged by the di Medicis, who probably saw an easy profit in it), the

Tuscans have been called the mangafagioli, or bean eaters, since the 16th

century. This Tuscan-influenced recipe is very simple and very delicious. The

roasted garlic adds a muted sweetness, but the amount used may vary, depending

on its age, size, and variety. Add it gradually and taste as you go along.

This puree makes a fine dip for fresh, crisp vegetables, but I think the best

use is as a spread on thin toasted slices of a baguette topped with a slice of a

summer-ripe tomato. Food of the gods.

 

Sort through, rinse, soak, and cook the beans by your preferred method (see

Chapter 7). Drain, reserving 1/2 cup of the stock.

 

Separate the garlic cloves, but do not peel them. Place them in a small,

heavy-bottomed skillet, cover, and roast them over low heat 15-20 minutes,

turning every 5 minutes. They're done when completely softened.

 

In a food processor, puree the beans, stock, oil, and salt. Clove by clove,

squeeze the interior of the garlic into the puree and pulse between additions.

Taste frequently and keep adding until the roasted garlic flavor speaks but

doesn't shout. You can stop here or gild the lily by adding chopped fresh basil.

Serve at room temperature.

 

Yields 2 cups

 

Note: I like to use a small covered cast-iron skillet for roasting garlic

because it takes only 15-20 minutes rather than the 60 minutes required for

roasting it in the oven.

 

Source:

" The Bean Harvest Cookbook, Ashley Miller "

Copyright:

" 1997 Ashley Miller "

Yield:

" 2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 5 Calories; trace Fat (4.0% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 0 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0