White Bean & Garlic Puree

Drain beans and cover with fresh water. Simmer with bay and branch of rosemary until tender. Meanwhile, peel the skin from the heads of garlic without letting them come apart. Brush the surface of each with olive oil and wrap in foil. Bake at 180C until soft, about 40 minutes. Allow to cool slightly, then cut the tops off the heads and squeeze out the garlic. Drain the beans but reserve some of the cooking water. Puree beans with garlic, additional chopped rosemary, olive oil and seasoning. If too thick, thin with a little of the cooking liquid. Serve hot or cold with crusty bread.