Ingredients
1lbCannellini beans,dry and rinsed
1headgarlic,peeled
8cupswater
4sage leaves,plus more for garnish
2tspolive oil
1tbspchicken Better Than Bouillon,or cube, vegetable bouillon
kosher salt and white pepper,to taste
Preparation
Place beans, 3 cloves of the garlic, water, and a few sage leaves in the Crockpot.
Cover and set to High for 4 hours, or until beans are soft. Don’t add salt.
Meanwhile, preheat the oven to 400 degrees F.
Place remaining garlic cloves in the center of a 7×7-inch square of aluminum foil. Cover garlic with olive oil and a little salt.
Seal aluminum tightly and place in the oven for 25 to 30 minutes, until garlic is soft and golden.
Remove from oven and set aside until the beans are done.
When the beans are soft, add the bouillon, and mix well until dissolved, then carefully transfer some of the beans and liquid along with the roasted garlic to the blender.
Blend until smooth and pour it back into the Crockpot. Repeat with the remaining beans until you get the texture you desire.
Taste for salt and adjust as needed.
Serve with fresh sage and white pepper on top, and if desired, some whole roasted garlic cloves on top. Enjoy!
