puree of black beans

Name: Puree of Black Beans
Cuisine: American
Ingredients: 1 cup(s) black beans; 1 quart(s) cold water; 1 slice(s) bacon; 1/2 - onion; 1 teaspoon(s) salt; 1/2 teaspoon(s) paprika; 1/4 teaspoon(s) dry mustard; 1 tablespoon(s) bacon fat; 1 tablespoon(s) flour; 1 - hard boiled egg; - lemon slices

3 Pinches

Cathy Gillespie

ARIZONA CITY, AZ

Updated on Jun 11, 2015

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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method Stove Top

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Ingredients

1 cup black beans
1 quart cold water
1 slice bacon
1/2 - onion
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1 tablespoon bacon fat
1 tablespoon flour
1 - hard boiled egg
- lemon slices

How To Make puree of black beans

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.

Step 2

Press beans through a sieve; add seasonings.
Step 3

Whisk together bacon fat and flour and add to beans to thicken. Serve with a thin slice of egg and lemon.
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