Bean and Roasted Garlic Puree

Ingredients

1 lb great northern beans, dried
2 heads garlic, unpeeled
4 tablespoons olive oil
5 cups water
3 cans (14 1/2 ounce) reduced-sodium chicken broth
1 tablespoon sage, fresh
1 tablespoon rosemary, fresh
1 tablespoon garlic, chopped
2 tablespoons lemon juice, fresh

Directions

In a large pot, soak beans overnight covered with 2 inches of water.
Drain.
Preheat oven to 350^F.
Put the garlic in a small baking dish and coat with 1 T oil.
Wrap in foil and bake until very tender and golden, about 1 hour and 15 minutes.
Remove from oven, cool and peel.
In a pot, combine the beans, five cups water, broth sage, rosemary and chopped garlic.
Bring to a boil, reduce heat and simmer uncovered until beans are tender, about 1 hour and 20 minutes.
Drain beans, reserving cooking liquid.
In the bowl of a food processor, combine the beans, roasted garlic, remaining 3 tablespoons oil and the lemon juice.
Pulse to a coarse puree.
Using the reserved cooking liquid, thin the puree to the desired consistency.
Season with salt and pepper.
Serve room temperature or warmed slightly as a spread.