This is a great variation to the regular salsa if you like beans like I do:) It's an old healthy low fat recipe from Gourmet, and the only different thing I do is to add cilantro instead of basil. And you can try lime instead of lemon. I like it both ways.
What makes this recipe is the roasted garlic, so don't skip this step if you can help it. Before wrapping it in foil, cut the top off a little bit and add a dab of butter to the top of the garlic. The skins will come off much easier.
What makes this recipe is the roasted garlic, so don't skip this step if you can help it. Before wrapping it in foil, cut the top off a little bit and add a dab of butter to the top of the garlic. The skins will come off much easier.
WHITE BEAN, GARLIC, AND TOMATO SALSA
Ingredients:
1 head garlic
a 16-ounce can small white beans such as navy or pinto beans
3 medium vine-ripened tomatoes (about 1 1/4 pounds)
1 small sweet onion such as Vidalia
1/2 cup packed fresh basil leaves
2 tablespoons fresh lemon juice
Directions:
Preheat oven to 400°F.
Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams to seal tightly. Roast garlic in middle of oven 30 minutes, or until soft. Unwrap garlic and cool slightly.
Peel skins from each clove and in a bowl with a fork mash garlic pulp until smooth.
Rinse and drain enough beans to measure 1 cup, reserving remainder for another use, and add to garlic.
Cut 2 tomatoes into 1/4-inch dice and add to beans. Quarter remaining tomato and in a blender or food processor puree until smooth. Add puree to bean mixture.
Finely chop onion and basil and add to bean mixture with lemon juice, tossing to combine.
Season salsa with salt and pepper.
Salsa may be made 1 hour ahead and chilled, covered.
Makes about 4 cups.
Ingredients:
1 head garlic
a 16-ounce can small white beans such as navy or pinto beans
3 medium vine-ripened tomatoes (about 1 1/4 pounds)
1 small sweet onion such as Vidalia
1/2 cup packed fresh basil leaves
2 tablespoons fresh lemon juice
Directions:
Preheat oven to 400°F.
Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams to seal tightly. Roast garlic in middle of oven 30 minutes, or until soft. Unwrap garlic and cool slightly.
Peel skins from each clove and in a bowl with a fork mash garlic pulp until smooth.
Rinse and drain enough beans to measure 1 cup, reserving remainder for another use, and add to garlic.
Cut 2 tomatoes into 1/4-inch dice and add to beans. Quarter remaining tomato and in a blender or food processor puree until smooth. Add puree to bean mixture.
Finely chop onion and basil and add to bean mixture with lemon juice, tossing to combine.
Season salsa with salt and pepper.
Salsa may be made 1 hour ahead and chilled, covered.
Makes about 4 cups.
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