White Beans with Roasted Garlic
Frijoles Blanco con Ajo AsadaBeans of many colors and sizes are an integral part of daily meals in most Mexican homes, so it was not surprising to have smooth, puréed white beans served with my entrée at the elegant Restaurant El Sacramonte in Guadalajara.
Ingredients
Makes 6 servings
- ½ pound ½ recipe dry white beans (Basic Pot Beans)
- 6 large garlic cloves unpeeled
- 3 tablespoons unsalted butter
- 1 medium white onion chopped
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon dried marjoram
- ½ teaspoon ground cumin
- Bean broth from cooking the beans as needed
- ½ teaspoon salt or to taste
- ¼ teaspoon crushed red pepper
- 3 tablespoons finely chopped fresh parsley
Instructions
- Prepare the white beans.
- While the beans are cooking, roast the garlic cloves in a small dry skillet over medium heat until flecked with brown and slightly soft.
- Remove the papery skin and reserve.
- When the beans are tender, using a slotted spoon, transfer the beans to a food processor or blender.
- Reserve the cooking broth.
- Preheat oven to 325°.
- In a medium skillet, melt the butter over medium-low heat and cook the onion slowly, stirring frequently, until soft and translucent, 5 to 6 minutes.
- Add the oregano, marjoram, and cumin.
- Cook, stirring, 1 minute.
- Transfer to the processor with the beans.
- Add the reserved roasted garlic and purée to a thick smooth mixture, adding just enough bean broth to achieve a consistency that holds its shape on a spoon.
- Add the salt and red pepper.
- Pulse 3 to 4 times to mix.
- Transfer the puréed beans to an ovenproof baking dish and bake 20 to 25 minutes or until completely heated through.
- Sprinkle with chopped parsley
Notes / Tips / Wine Advice:
serve hot