Puree of Black Beans

Name: Puree of Black Beans
Yield: 0
Cuisine: American
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

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By Cathy Gillespie
@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.

Rating:

☆☆☆☆☆ 0 votes0

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
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How to Make Puree of Black Beans

Step-by-Step

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.
Press beans through a sieve; add seasonings.
Whisk together bacon fat and flour and add to beans to thicken. Serve with a thin slice of egg and lemon.

Printable Recipe Card

About Puree of Black Beans

Course/Dish: Other Side Dishes

Main Ingredient: Beans/Legumes

Regional Style: American

Dietary Needs: Gluten-Free Dairy Free

Other Tags: Quick & Easy Heirloom

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