Serves 6

INGREDIENTS

10 cloves garlic (skin on)
1 fresh rosemary sprigs
3 fresh thyme sprigs
Extra virgin olive oil
Salt
2 tablespoons olive oil
2 (15 ounce) cans cannellini beans, rinsed and drained
1¾ cups chicken broth
Freshly ground pepper
Juice of 1 lemon
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped

DIRECTIONS

Preheat oven to 400°F. In aluminum foil, add garlic cloves and herb sprigs and drizzle with olive oil. Season with salt and wrap. Bake in oven until cloves are soft, 30 minutes. Remove and set aside until cool enough to handle. Once cooled, remove garlic from skins and mash.
Meanwhile, in a large sauté pan, over medium heat add olive oil. Add beans, mashed garlic, chicken broth and season with salt and pepper. Bring to a boil and then reduce to a simmer and cook, 15 minutes. Remove from heat and mash beans with a potato masher until chunky. Add lemon juice and herbs and serve.