Return to Chieftain Wild Rice Home Page
  • 1 pound Beans
  • 1 cup dry white wine
  • 2 bulbs garlic, roasted and removed from skin
  • 2 bay leaves
  • 1 3-inch piece lemon peel
  • Salt to taste
  • Pepper to taste
  • ½ cup extra virgin olive oil

Soak, rinse and cook beans. Thirty minutes before beans are done, stir in white wine, roasted garlic, bay leaves, lemon peel, salt and pepper. When beans are very soft, remove from heat. Discard bay leaves and lemon peel and drain beans, reserving liquid.

Puree beans in food processor fitted with metal blade, adding olive oil a bit at a time and adding reserved bean liquid, if necessary, to make a thick puree. When pureed, reheat in a saucepan over medium heat if serving hot.