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Bean And Roasted Garlic Puree Recipe

This irresistible bean and roasted garlic puree is a game-changer! Effortlessly elegant, it's perfect as a spread on toasted baguette slices, crackers, or even as a dip for crudités. The slow-roasted garlic and tender beans create a luxuriously creamy texture and unforgettable flavor. Freezes beautifully for future enjoyment – simply thaw in the microwave when needed. (Note: Prep time excludes overnight bean soaking).

Prep Time 60 mins
Cook Time 155 mins
Calories 484.2 kcal
Protein 52g
Rating 4.0 (1 Reviews)
Bean And Roasted Garlic Puree

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Bean And Roasted Garlic Puree

  • Dried Great Northern Beans
  • 1 whole head of garlic
  • Olive Oil
  • 5 cups water or vegetable broth
  • Reduced Sodium Chicken Broth
  • Fresh Sage
  • Fresh Rosemary
  • Fresh Lemon Juice

How to Make Bean And Roasted Garlic Puree

  1. In a large pot, soak 1 pound of dried beans overnight, covered with 2 inches of water.
  2. Drain the soaked beans thoroughly.
  3. Preheat oven to 350°F (175°C).
  4. Place 1 whole head of garlic in a small baking dish. Drizzle with 1 teaspoon of olive oil.
  5. Wrap the baking dish tightly in foil and bake until the garlic is very tender and golden brown, about 1 hour and 15 minutes.
  6. Remove from oven, let cool slightly, then squeeze the roasted garlic cloves out of their skins.
  7. In a large pot, combine the drained beans, 5 cups of water or vegetable broth, 1 teaspoon dried sage, 1 teaspoon dried rosemary, and the roasted garlic cloves.
  8. Bring the mixture to a boil, then reduce heat to low and simmer uncovered until the beans are very tender, about 1 hour and 20 minutes. Stir occasionally.
  9. Drain the beans, reserving about 1 cup of the cooking liquid.
  10. In a food processor, combine the drained beans, roasted garlic, 3 tablespoons olive oil, and 2 tablespoons lemon juice.
  11. Pulse until you reach your desired consistency – you can leave it chunky or make it completely smooth.
  12. Gradually add the reserved cooking liquid, pulsing as you go, until you reach your preferred consistency.
  13. Season generously with salt and pepper to taste.
  14. Serve the puree at room temperature or gently warmed as a delicious spread.

Chef's Tip for Extra Flavor

Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

11g

Fat

11g

Carbs

22g

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