0.0 – 0 reviews • Beans and Legumes
| Total: |
1 hr 50 min |
| Prep: |
20 min |
| Cook: |
1 hr 30 min |
| Yield: |
about 4 cups chunky puree |
Ingredients
- 1 pound small navy beans, washed and picked over
- 1 cup extra virgin olive oil
- 1 sprig fresh rosemary
- 3 cloves garlic, peeled
- Salt and pepper to taste
- 1/2 cup roasted chopped red bell pepper
- 1/2 cup grilled and chopped eggplant
Instructions
- In a large pot combine about 1/2 gallon water with beans, 1/2 cup oil, rosemary, garlic and salt and pepper. Bring to a boil, reduce heat, and allow to simmer, uncovered, for about an hour or until beans are very soft. Add more water during cooking if necessary.
- Remove wooden rosemary sprig. Let bean mixture cool to room temperature.
- In a food processor, puree beans while adding remaining oil in a stream. Process to desired consistency. Remove to a bowl.
- Add red pepper and eggplant and fold together. Reseason with salt and pepper if necessary. Garnish with rosemary
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
291 |
| Total Fat |
19 g |
| Saturated Fat |
3 g |
| Carbohydrates |
24 g |
| Dietary Fiber |
6 g |
| Sugar |
2 g |
| Protein |
9 g |
| Cholesterol |
0 mg |
| Sodium |
155 mg |