Puree of Black Beans

Puree Of Black Beans

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Cathy Gillespie


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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Stove Top


  • 1 c
    black beans
  • 1 qt
    cold water
  • 1 slice
  • 1/2
  • 1 tsp
  • 1/2 tsp
  • 1/4 tsp
    dry mustard
  • 1 Tbsp
    bacon fat
  • 1 Tbsp
  • 1
    hard boiled egg
  • ·
    lemon slices

How to Make Puree of Black Beans


  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.

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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