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Ingredientes
- 1Â 1/2 c. Dry red kidney beans soaked overnight in cool water to cover
- 1 x Onion peeled, halved, and stuck with
- 2 x Cloves
- 1 x Bay leaf
- 1Â 1/2 tsp Salt
- 1/2 tsp Freshly-grnd black pepper
- 4 x Plump heads of garlic
- 1/2 c. Extra-virgin extra virgin olive oil
Direcciones
- Preheat oven to 350 degrees.
- Drain and rinse beans. Place in medium-large pot with clove-stuck onion halves, bay leaf, and sufficient water to cover by 2 inches. Bring to a boil, reduce to barely a simmer, cover and cook very gently 30 min. Add in 1 tsp. salt and 1/2 tsp. pepper, and a little more water if water in pot does not cover beans, cover, and continue cooking 30 to 50 min, till the beans are very soft. Drain beans, reserving cooking liquid. Throw away 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 tsp. extra virgin olive oil and sprinkle with 1/2 tsp. salt. Bring ends of foil up and fold foil over to close. Roast in oven for one hour till soft and golden brown. Unwrap foil and allow garlic to cold. When cold, hold each head over blender and squeeze gently to extract the soft pulp. Throw away garlic skins. Add in 1/2 c. bean cooking liquid and puree till smooth. Add in cooled beans and puree, scraping down sides frequently and adding more cooking liquid if necessary, till smooth but still fairly thick. Drizzle in extra virgin olive oil with machine running and puree till satiny. Taste and adjust seasoning. Serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 605g | |
| Calories 1333 | |
| Calories from Fat 981 | 74% |
| Total Fat 110.94g | 139% |
| Saturated Fat 15.64g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4634mg | 193% |
| Potassium 1089mg | 31% |
| Total Carbs 68.54g | 18% |
| Dietary Fiber 23.4g | 78% |
| Sugars 11.33g | 8% |
| Protein 21.5g | 34% |
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