Puree Of Black Beans Recipe

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Puree of Black Beans

Cathy Gillespie

By
@circlemoon8

Corned beef stock is a great substitute for the cooking water in this recipe, but if you do use it, omit the added salt.

You can also use red kidney beans in lieu of the black beans.


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Rating:

Method:

Stove Top

Ingredients

1 c
black beans
1 qt
cold water
1 slice
bacon
1/2
onion
1 tsp
salt
1/2 tsp
paprika
1/4 tsp
dry mustard
1 Tbsp
bacon fat
1 Tbsp
flour
1
hard boiled egg
lemon slices

Directions Step-By-Step

1
Soak beans in cold water over night; drain. Add 1 quart cold water, bacon and onion; cook 3 hours, or until beans are soft. Replace the water that cooks away.
2
Press beans through a sieve; add seasonings.
3
Whisk together bacon fat and flour and add to beans to thicken. Serve with a thin slice of egg and lemon.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Gluten-Free, Dairy Free
Other Tags: Quick & Easy, Heirloom