Recipes from the Collection of Mark and Danielle Hughes

White bean and roasted garlic puree

Makes about 2 1/2 cups

1 cup dried cannellini, white kidney, Great Northern, baby lima or other white beans
1 bay leaf
1 sprig fresh thyme
1 thick onion wedge
6 large cloves garlic, crushed
2 tablespoons olive oil, preferably extra-virgin
1 cup 1/2-inch cubes peeled baked potatoes
1/2 cup packed fresh basil leaves
1 teaspoon salt
1/8 teaspoon ground black pepper
Grilled or toasted French bread, for serving

Pick over, rinse and soak dried beans in water to cover 8 to 12 hours. Drain. Place in a large saucepan with enough water to cover by 2 inches and add bay leaf, sprig of fresh thyme, and onion wedge.

Bring to a boil. Reduce heat to low and cook, covered, until beans are tender, about 1 hour. Drain, reserving 1/2 cup of the cooking liquid. Discard bay leaf and thyme. Meanwhile, preheat oven to 325 degrees.

In an 8-ounce custard cup or small baking dish, combine garlic cloves and olive oil. Cover with aluminum foil and bake until golden but not browned, about 35 minutes. Let cool slightly. In a food processor, puree reserved cooking liquid with baked potato cubes, basil and salt. (If using canned beans, use 1/2 cup water or vegetable stock in place of reserved cooking liquid.)

Add cooked beans and roasted garlic with oil. Process until smooth. Stir in ground black pepper.

Serve hot with grilled or toasted French bread. Dip can be made the day before, covered and refrigerated. To serve the next day, allow to come to room temperature, and bake covered in a 300-degree oven until warmed through.

Per serving: 27 calories, 1g protein, trace fat (0g saturated), 4g carbohydrate, 60mg sodium, no cholesterol, trace dietary fiber.

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