ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY
The idea of adding a whole head of garlic to a dip might scare you, but compared to its bracing raw counterpart, roasted garlic is sweet and mellow. This dip is garnished with a sprig of sizzled rosemary that's for more than just looks: Frying the herb infuses the olive oil with its fragrance. Spoon the remainder over your finished bowl for a hit of rosemary you wouldn't get with just the minced leaves, then scoop it up with warm pita, cucumber spears, and carrot sticks.
Provided by Sarah Jampel
Categories snack, dips and spreads, appetizer
Time 1h
Yield 8 to 10 servings (2 1/2 cups)
Number Of Ingredients 9
Steps:
- Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
- Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
- Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 382 milligrams, Sugar 0 grams
PUREE OF RED KIDNEY BEANS AND ROASTED GARLIC
Provided by Food Network
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Drain and rinse beans. Place in medium large pot with onion, bay leaf, and enough water to cover by 2 inches. Bring to a boil, reduce to barely a simmer, cover and cook very gently 30 minutes. Add 1 teaspoon salt and 1/2 teaspoon pepper, and a little more water if water in pot does not cover beans, cover, and continue cooking 3050 minutes, until the beans are very soft. Drain beans, reserving cooking liquid. Discard onion halves and bay leaf.
- Meanwhile, slice off 1-inch from the pointy end of each garlic head. Place garlic heads, cut side up, in center of large sheet of foil. Drizzle over 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt. Bring ends of foil up and fold foil over to close. Roast in oven for one hour until soft and golden. Unwrap foil and allow garlic to cool. When cool, hold each head over blender and squeeze gently to extract the soft pulp. Discard garlic skins. Add 1/2 cup bean cooking liquid and puree until smooth. Add cooled beans and puree, scraping down sides frequently and adding more cooking liquid if necessary, until smooth but still fairly thick. Drizzle in olive oil with machine running and puree until satiny. Taste and adjust seasoning. Serve.
TUSCAN BEAN AND ROASTED GARLIC PURéE
Categories Bean Garlic Appetizer Side Cocktail Party Summer Poker/Game Night Potluck Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 5 cups
Number Of Ingredients 9
Steps:
- 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.
ROASTED GARLIC AND WHITE BEAN PUREE WITH THAI BASIL SHRIMP SALAD
Provided by Ming Tsai
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- In a casserole on medium heat, cook the bacon crisp then drain on paper towels. Leave bacon fat in casserole and add onions to brown, 6 to 8 minutes. Season and add thyme, roasted garlic, and beans. Stir, then add stock and chopped bacon, and bring to a boil. Check for flavor. Place cover ajar and simmer for 45 minutes until beans are very soft. Using a hand blender, puree the soup until smooth. Check again for seasoning.
- In a large pasta bowl, ladle soup and place crouton in the center. Place a small mound of the salad on the crouton and garnish with basil chiffonade.
- Wine Recommendation: Grosset, Clare Valley Riesling, Polish Hill, Australia, 1998
- In a hot skillet coated with oil, saute the shrimp and season. Cook 3 to 4 minutes until done and set aside.
- In a mixing bowl, whisk together, juice, chiles, shallot, fish sauce, sugar, and oil. Toss with warm shrimp and basil. Check for flavor.
BEANS MARBELLA
This recipe started as a wisp of an idea in The Veggie, our weekly newsletter about vegetarian home cooking, inspired by that iconic dish chicken Marbella, made famous in "The Silver Palate Cookbook." Instead of chicken, a pot of thin-skinned, creamy beans and their rich cooking liquid form the base, which are then added to a pan of fried garlic and reduced red wine with plenty of olive oil, prunes and olives. They're then topped with a simple roasted potato salad, dressed with vinegar-soaked shallots, capers and parsley. It's not an exact replica of chicken Marbella, but it's a beautiful and satisfying way to enjoy its familiar flavors - the tangy, briny sharpness of vinegar, capers and olives, set against the sweetness of prunes. You can serve the dish as is, but it's even more luxurious with some thickly sliced and toasted bread, brushed with olive oil and garlic.
Provided by Tejal Rao and Alexa Weibel
Categories dinner, soups and stews, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Start the beans: Rinse the beans then add them to a large, heavy pot and cover with enough cool water to generously immerse (about 12 cups). Add ¼ cup olive oil, the bay leaves, oregano and 1 teaspoon salt, then bring to a boil over high heat. Once the liquid comes to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are very tender, 1½ to 2 hours. Add extra water by the cupful as needed to keep the beans immersed.
- Prepare the potatoes: Heat the oven to 375 degrees. On a large sheet pan, toss the potatoes with 2 tablespoons olive oil; season generously with salt and pepper, and toss to coat. Roast, stirring once about halfway through, until the potatoes are golden-brown and tender, about 30 minutes. Set aside.
- Finish the beans: In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped garlic and sauté until soft and fragrant. As soon as the edges of the garlic start to color, add the red wine and simmer until the wine is reduced by half, 5 to 10 minutes.
- Using a slotted spoon, transfer the cooked beans (you should have about 7 cups) to the reduced wine in the skillet, then add about 2 cups of their cooking liquid - you want just enough to mostly cover the beans. Add the olives, prunes and another ¼ cup olive oil, and simmer over medium, stirring occasionally, until the flavors meld and the liquid thickens slightly to form a sauce, 10 to 15 minutes. Season to taste with salt and pepper.
- Finish the potatoes: In a medium bowl, combine the minced shallot with the red wine vinegar. Add the potatoes, capers and parsley, and toss to coat. Season to taste with salt and pepper. Tip the potatoes on top of the beans, drizzle with olive oil and serve.
ROASTED GARLIC PUREE
This is so easy and you can add it to just about anything, especially homemade salad dressing. It only states that it Serves 4-6 wish I knew it in cups. If anyone makes this and would be kind enough to let me know how many cups/or ounces, I would really appreciate it. Thank you :) To have plenty for later use, double or triple the recipe. Pol Martin Cookbook.
Provided by daisygrl64
Categories Beginner Cook
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- preheat oven to 375*F.
- wrap garlic cloves in aluminum foil package and cook for 1 hour in oven.
- remove cloves from foil and peel.
- puree garlic in food processor, add olive oil and blend until incorporated.
- store garlic puree in glass jar with tight-fitting lid.
- refrigerate.
- use in preparation of sauces or with meats.
ROASTED GARLIC PUREE
This is fantastic to use as a spread on buttered French bread (slathered with the garlic puree) or to use in salad dressings, or just about what ever you like! I eat this just off of the spoon, it is that good LOL!... I make lots and freeze in 1/2-cup plastic freezer containers.. Delicious! You can double or triple the recipe. Make sure that you purchase and use extra huge garlic bulbs, the smaller ones just are not worth the effort, and take too long to peel.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 4 bulbs garlic
Number Of Ingredients 5
Steps:
- Set oen to 350 degrees.
- Chop off the bottom of garlic head, and separate into WHOLE cloves.
- Place the cloves (leaving the skin on) in a shallow 8-inch square baking dish.
- Drizzle with olive oil.
- Bake for 20 minutes; cool and drain oil.
- Remove the skins from the baked cloves (I just squeeze the cloves between my fingers, and the soft garlic just slides right out of the skin).
- To puree: add all ingredients in a processor and puree for about 30 seconds, or until smooth, scraping sides of processor bowl occasionally.
- Delicious.
Nutrition Facts : Calories 165, Fat 13.7, SaturatedFat 1.9, Sodium 78.1, Carbohydrate 10.2, Fiber 0.7, Sugar 0.4, Protein 1.9
BEAN PUREE
Steps:
- Put beans, bay leaf, crushed garlic, thyme, wine and broth in a large saucepan over medium heat. Bring to a boil. Reduce to a simmer. Simmer until beans are very tender, about 1 hour 45 minutes, adding more broth or water if needed to keep beans covered.
- Remove from heat. Remove fresh thyme, if used, and bay leaf. Put beans with their liquid in a food processor. Puree until smooth. With machine running, slowly add olive oil and minced garlic. Season with salt and pepper. If puree is too thick, fold in butter or additional olive oil.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 15 grams, Carbohydrate 2 grams, Fat 18 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 654 milligrams, Sugar 1 gram
WHITE BEAN AND ROASTED GARLIC SOUP
Make and share this White Bean and Roasted Garlic Soup recipe from Food.com.
Provided by Sharon123
Categories Beans
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat toaster oven or oven to 425 degrees Fahrenheit.
- Tightly wrap garlic cloves in aluminum foil.
- Place on top shelf of oven and roast 30 to 35 minutes or until very tender.
- Set aside until cool enough to handle.
- Meanwhile, in 4-quart saucepan, heat oil over medium heat.
- Add onion, celery, and carrots; saute 8 to 10 minutes or until softened.
- Add water, beans, bay leaf, rosemary, and pepper.
- Heat to boiling over high heat.
- Reduce heat to low, partially cover, and simmer 25 minutes, stirring occasionally.
- Break open skin of garlic cloves and squeeze softened garlic into soup mixture.
- Simmer uncovered 15 minutes, stirring occasionally.
- Remove and discard bay leaf.
- In blender, puree soup mixture in several batches.
- Return puree to saucepan and reheat briefly.
- Salt and pepper to taste.
- To serve, divide soup among serving bowls and garnish each with some carrot strips and a celery leaf, if desired.
- Enjoy!
More about "bean and roasted garlic puree recipes"
ROASTED GARLIC & WHITE BEAN PURéE - RECIPE
From finecooking.com
3/5 (2)Estimated Reading Time 1 minCategory Side DishesCalories 320 per serving
10 BEST VEGETABLE PUREE RECIPES | YUMMLY
From yummly.com
ROASTED GARLIC PUREE RECIPE - THE SPICE HOUSE
From thespicehouse.com
ROASTED GARLIC PUREE RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
BEAN AND ROASTED GARLIC PUREE RECIPE - FOOD.COM
From food.com
3 INGREDIENT ROASTED GARLIC PUREE - A LA INGA
From alainga.com
ROASTED GARLIC PUREE RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
WHITE BEAN, TURNIP, AND ROASTED GARLIC PUREE AT FOODIOUS.COM
From foodious.com
PUREE OF BEANS AND GARLIC RECIPE - FOOD.COM
From food.com
WHITE BEAN PUREE WITH ROASTED GARLIC | ITALIAN FOOD, WINE, AND TRAVEL
From chefbikeski.com
PUREE OF WHITE BEANS WITH ROASTED GARLIC AND ROSEMARY
From cookingbythebook.com
BUTTER BEAN PUREE WITH ROASTED SHALLOTS - SILVERSURFERS
From silversurfers.com
ROASTED GARLIC PURéE - THEEATDOWN
From theeatdown.com
TUSCAN WHITE BEAN AND ROASTED GARLIC PUREE
From bigoven.com
KIDNEY BEAN AND ROASTED GARLIC PUREE - FOOD RECIPES - RECIPE FORUM
From recipe.bluelayer.org
GARLIC ROASTED GARBANZO BEANS - YOU BREW MY TEA
From youbrewmytea.com
HARISSA-ROASTED CARROTS WITH WHITE-BEAN AND DILL PURéE RECIPE
From telegraph.co.uk
ROASTED GARLIC, CAULIFLOWER AND WHITE BEAN PUREE | HY-VEE
From hy-vee.com
STOVE-TOP ROASTED GARLIC - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
GARLIC AND BUTTER GREEN BEANS - THERESCIPES.INFO
From therecipes.info
ASTRAY RECIPES: PUREE OF RED KIDNEY BEANS AND ROASTED GARLIC
From astray.com
ROASTED GARLIC WHITE BEAN PUREE - BIGOVEN.COM
From bigoven.com
PUREE OF RED KIDNEY BEANS AND ROASTED GARLIC – RECIPES NETWORK
From recipenet.org
PUREE OF RED KIDNEY BEANS AND ROASTED GARLIC - BIGOVEN.COM
From bigoven.com
ROASTED GARLIC PUREE RECIPE - RECIPES.NET
From recipes.net
ASTRAY RECIPES: TUSCAN WHITE BEAN AND ROASTED GARLIC PUREE
From astray.com
ROASTED GARLIC WHITE BEAN DIP - LOST IN FOOD
From lostinfood.co.uk
WHITE BEAN PUREE WITH TURNIP AND ROASTED GARLIC - NUTRITIONAL …
From nutritionalwisdom.com
ROASTED GARLIC AND ROSEMARY WHITE BEAN DIP - SIMPLY SCRATCH
From simplyscratch.com
BEAN, ROASTED GARLIC AND POTATO PURéE - ROSE REISMAN
PUREE OF RED KIDNEY BEANS AND ROASTED GARLIC - COOKING INDEX
From cookingindex.com
GREEN BEANS WITH ROASTED GARLIC - THE WASHINGTON POST
From washingtonpost.com
PENNE WITH ROASTED GARLIC WHITE BEAN PUREE - MY QUIET KITCHEN
From myquietkitchen.com
WHITE BEAN AND ROASTED GARLIC PUREE | RECIPES | STLTODAY.COM
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #healthy #appetizers #beans #oven #easy #beginner-cook #potluck #dinner-party #heirloom-historical #holiday-event #low-fat #picnic #spreads #food-processor-blender #stove-top #dietary #new-years #thanksgiving #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #brown-bag #independence-day #valentines-day #healthy-2 #low-in-something #brunch #superbowl #to-go #camping #equipment #small-appliance #number-of-servings #4-hours-or-less
You'll also love