Provided by Food Network
Time 1h50m
Yield about 4 cups chunky puree
Number Of Ingredients 7
Steps:
- In a large pot combine about 1/2 gallon water with beans, 1/2 cup oil, rosemary, garlic and salt and pepper. Bring to a boil, reduce heat, and allow to simmer, uncovered, for about an hour or until beans are very soft. Add more water during cooking if necessary.
- Remove wooden rosemary sprig. Let bean mixture cool to room temperature.
- In a food processor, puree beans while adding remaining oil in a stream. Process to desired consistency. Remove to a bowl.
- Add red pepper and eggplant and fold together. Reseason with salt and pepper if necessary. Garnish with rosemary
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