Ingredients
- 1 head garlic
- 1/2 head large sweet onion, cut into 2-inch chunks
- 2 head 3-inch sprigs fresh rosemary
- 2 head 15-ounce cans butter beans
- 1 tablespoon champagne vinegar
Preparation
Baking Directions:
1.Preheat the oven to 375 degrees.
2.Cut off the top fourth of the garlic head and peel off the loose skin.
Place the head, cut side up, on a 12-inch square of aluminum foil.
Add the onion, a sprig of rosemary, and a drizzle of olive oil.
Season with salt and pepper to taste.
Wrap the garlic in the foil and place on a baking sheet.
Bake until the garlic is very tender, about 50 minutes.
Let cool until easy to handle.
3. Meanwhile, drain 1 can of beans in a wire sieve and rinse under cold running water.
Transfer to a medium saucepan and add the remaining beans with their liquid.
Chop the leaves from the remaining rosemary and add to the beans.
Bring to a simmer over medium heat, reduce the heat to medium low and simmer until the beans are hot, about 7 minutes.
4.Squeeze half of the roasted garlic cloves, roasted onion and vinegar onto the beans and stir.
Season with salt and pepper.
Serve hot.
