1 head garlic
2 tablespoons olive oil
AND
1/2 teaspoon olive oil
1 medium cooking onion, diced
1 tablespoon finely chopped fresh sage
2 cups cooked white pea beans
1/2 teaspoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly cracked pepper
Servings: 18
To roast garlic, remove papery outer layer of skin and trim a small portion off the top of the head to expose cloves. Place on a square of aluminum foil. Drizzle with 1/2 teaspoon of olive oil. Seal package and place in a 400ºF oven for 40 minutes. Remove from oven and let cool.
While garlic is roasting, heat the remaining olive oil in a nonstick skillet over medium heat. Cook the onion and sage together until the onions are soft. Set aside.
In a food processor combine the onion mixture, beans, vinegar, salt and pepper. Squeeze roasted garlic from each clove and add to the mixture. Process until smooth. (If necessary, add water to create a smooth mixture.)
Serve warm or at room temperature with grilled bread and vegetables.
Yield: 2 1/4 cups
2 tablespoons olive oil
AND
1/2 teaspoon olive oil
1 medium cooking onion, diced
1 tablespoon finely chopped fresh sage
2 cups cooked white pea beans
1/2 teaspoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly cracked pepper
Servings: 18
To roast garlic, remove papery outer layer of skin and trim a small portion off the top of the head to expose cloves. Place on a square of aluminum foil. Drizzle with 1/2 teaspoon of olive oil. Seal package and place in a 400ºF oven for 40 minutes. Remove from oven and let cool.
While garlic is roasting, heat the remaining olive oil in a nonstick skillet over medium heat. Cook the onion and sage together until the onions are soft. Set aside.
In a food processor combine the onion mixture, beans, vinegar, salt and pepper. Squeeze roasted garlic from each clove and add to the mixture. Process until smooth. (If necessary, add water to create a smooth mixture.)
Serve warm or at room temperature with grilled bread and vegetables.
Yield: 2 1/4 cups
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