Serves: 6
Total Calories: 54

1/2 pound with dry white beans (1/2 recipe)
6 cloves garlic (large), unpeeled
3 tablespoons unsalted butter
1 medium white onion, chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon dried marjoram
1/2 teaspoon ground cumin
bean broth from cooking the beans, as needed
1/2 teaspoon salt, or to taste
1/4 teaspoon crushed red pepper
3 tablespoons finely chopped fresh parsley

1. Prepare the white beans. While the beans are cooking, roast the garlic cloves in a small dry skillet over medium heat until flecked with brown and slightly soft. Remove the papery skin and reserve.

2. When the beans are tender, using a slotted spoon, transfer the beans to a food processor or blender. Reserve the cooking broth.

3. Preheat oven to 325°. In a medium skillet, melt the butter over medium-low heat and cook the onion slowly, stirring frequently, until soft and translucent, 5 to 6 minutes. Add the oregano, marjoram, and cumin. Cook, stirring, 1 minute. Transfer to the processor with the beans. Add the reserved roasted garlic and purée to a thick smooth mixture, adding just enough bean broth to achieve a consistency that holds its shape on a spoon. Add the salt and red pepper. Pulse 3 to 4 times to mix.

4. Transfer the puréed beans to an ovenproof baking dish and bake 20 to 25 minutes or until completely heated through. Sprinkle with chopped parsley and serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 54
Calories from Fat: 50

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Rice with Minced Pork or Beef
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