- 1 pound small navy beans, washed and picked over
- 1 cup extra virgin olive oil
- 1 sprig fresh rosemary
- 3 cloves garlic, peeled
- Salt and pepper to taste
- 1/2 cup roasted chopped red bell pepper
- 1/2 cup grilled and chopped eggplant
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