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puree of black beans

circlemoon8 avatar
a recipe by
Cathy Gillespie
@circlemoon8
ARIZONA CITY, AZ

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

Ingredients For puree of black beans

  • 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

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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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