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  • 250 g Dried cannellini beans
  • 2 Bulbs garlic; unpeeled
  • 3 tbs Olive oil
  • 2 c Water
  • 2 1/2 c Chicken
  • 1 tb Fresh rosemary
  • 1 tb Fresh sage
  • 1/2 Lemon; juice of
  • 1/2 c Chopped regular parsley (not Italian)


  1. Place the beans in a large pot or bowl and cover with water. Allow to soak overnight. The next day, preheat the oven to 180 degrees.
  2. Place the garlic bulbs in a small ovenproof dish. Drizzle with 1 tablespoon of oil then wrap the dish in foil, enclosing the bulbs (I just covered the dish with a plate). Bake until the bulbs are tender and the pulp is soft, about 2 hours. Remove from the oven and allow to cool then gently peel the garlic cloves.
  3. Drain the beans then place in a large saucepan with the water, stock, rosemay and sage and bring to the boil (next time chop herbs).  Simmer gently, uncovered, until the beans are very tender which should take about 2 hours. Drain the beans reserving some of the cooking liquid.
  4. Next time I think I’ll puree the garlic and maybe a small amount of beans, but then mix the two.  Puree ends up like a spread.  I prefer to see the texture of the beans and the color of the herbs.  Like  brushetta.  Transfer the cooked and drained beans to a food processor with the roasted garlic, remaining oil and lemon juice and puree, adding some of the reserved cooking liquid to achieve the desired consistency.
  5. Add salt and pepper to taste and mix well then garnish with the parsley.

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