Food Service Version
Yield
100 1/4 cup servings
Ingredients
3 pounds Jacob’s cattle beans, soaked overnight in 2 gallons of water & cooked
8 shallots
1 head of garlic
1 cup olive oil
3 Tbsp. rosemary
3 Tbsp. thyme
salt, to taste
8 shallots
1 head of garlic
1 cup olive oil
3 Tbsp. rosemary
3 Tbsp. thyme
salt, to taste
Directions
1. Over medium heat, sauté shallots and garlic in olive oil, until soft.
2. Add herbs and salt, then reduce heat to medium-low. Sauté for 5 minutes.
3. In mixing bowl, combine beans with sautéed mixture and purée, using a hand blender or a food processor.
4. Season, to taste and serve at room temperature.
2. Add herbs and salt, then reduce heat to medium-low. Sauté for 5 minutes.
3. In mixing bowl, combine beans with sautéed mixture and purée, using a hand blender or a food processor.
4. Season, to taste and serve at room temperature.
Home Version
Yield
1 1/2 cups
Ingredients
2 cups cooked Jacob’s cattle beans
2 shallots, diced
2 garlic cloves, minced
4 Tbsp. olive oil
1 Tbsp. rosemary
1 Tbsp. thyme
¼ tsp. salt
2 shallots, diced
2 garlic cloves, minced
4 Tbsp. olive oil
1 Tbsp. rosemary
1 Tbsp. thyme
¼ tsp. salt
Directions
1. Over medium heat, sauté shallots and garlic in olive oil, until soft.
2. Add herbs and salt, then reduce heat to medium-low. Sauté for 5 minutes.
3. In mixing bowl, combine beans with sautéed mixture and purée, using a hand blender or a food processor.
4. Season, to taste and serve at room temperature.
Source: http://northerngraingrowers.org/consumers/recipes-advice
2. Add herbs and salt, then reduce heat to medium-low. Sauté for 5 minutes.
3. In mixing bowl, combine beans with sautéed mixture and purée, using a hand blender or a food processor.
4. Season, to taste and serve at room temperature.
Source: http://northerngraingrowers.org/consumers/recipes-advice
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