1 lb dry Cannellini beans, rinsed
1 bulb garlic, peeled
8 cups water
4 fresh sage leaves, plus more for garnish
2 tsp olive oil
1 Tbsp chicken or vegetable bouillon powder
salt and pepper to taste
Place beans, 3 cloves garlic, water, and a few sage leaves in slow cooker; cover and cook on high 4 hours, or until beans are soft.
Place remaining garlic cloves in the center of a 7x7 inch square of aluminum foil and drizzle with oil; salt lightly. Seal foil and bake at 400F 25-30 minutes, until garlic is soft and golden. Remove from oven and let cool.
Add bouillon to the cooked beans and mix to dissolve. Transfer some of the beans and liquid to a blender; add roasted garlic (reserve a few cloves for garnish if desired). Blend until smooth and return to slow cooker. Repeat until desired texture is reached. Adjust seasonings.
Garnish with fresh sage leaves, white pepper, whole roasted garlic cloves, if desired.
Makes about 7 3/4 cups, or 7 servings.
Adapted from Skinnytaste.com
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
