Tuscan Bean and Roasted Garlic Puree

• 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

1. Place beans in large pot.
2. Add enough water to cover beans by 2 inches.
3. Soak beans overnight.
4. Drain well.
5. Preheat oven to 350F.
6. Place garlic heads in small dish.
7. Drizzle with 1 tablespoon oil.
8. Wrap dish in foil.
9. Bake until garlic is very tender and golden brown, about 1 hour 15 minutes.
10. Remove garlic from oven.
11. Cool; peel garlic cloves.
12. Place beans, 5 cups water, broth, sage, rosemary and 1 tablespoon chopped garlic in large pot.
13. Bring to boil.
14. Reduce heat and simmer uncovered until beans are tender, about 1 hour 20 minutes.
15. Drain beans, reserving cooking liquid.
16. Combine beans, roasted garlic, remaining 3 tablespoons oil and lemon juice in processor.
17. Blend until coarse puree forms.
18. Thin to desired consistency with some reserved cooking liquid.
19. Season with salt and pepper.

beans, garlic, olive oil, water, lowsalt, fresh sage, rosemary, garlic, lemon juice

Taken from www.epicurious.com/recipes/food/views/tuscan-bean-and-roasted-garlic-puree-5433 (may not work)