We have been looking for new (to us) recipes using dry beans as a side dish. And we found one! It is from Cook Now, Serve Later, the same place as our 'refried' bean recipe (although they say it is really a bean "dip".)
Puree of Red Beans, Bacon and Onions
Ingredients
- 6 cups water
- 1 pound dry kidney beans
- 4 slices bacon
- 2 medium size onions
- 1-2 cloves garlic
- 1 medium sized carrot
- 1/2 teaspoon dried oregano and thyme, crumbled
- 1/2 teaspoon dried rosemary (or 1 teaspoon fresh)
- 1 1/2 cup (dry) red wine
- 1 bay leaf
- 2 tablespoons butter
- 1 teaspoon salt +/- to taste
- 1/8 teaspoons black pepper
Instructions
Bring 5 cups water and washed kidney beans to a boil over moderately high heat. Remove from heat and keep covered for one hour.
Add remaining cup of water to beans and bring to a boil over moderately high heat. Reduce heat to low and simmer, covered until beans are tender. (one to one and a half hours)
Meanwhile in a skillet, cook bacon until crisp. Transfer to a towel.
Reserve one tablespoon fat (+/-), add carrot and onions. Saute until golden, add garlic near end. Add spices, wine and bay leaf. Simmer for 30-45 minutes until only a thin layer of liquid remains [more liquid would be ok]. Discard bay leaf.
Drain liquid from cooked beans, reserving 1/2 cup. Add onions to beans and mash with potato masher. The end result should have the consistency of whipped potatoes. [This does not mean all beans must disappear - depends what you like for consistency]. Add reserved bean liquid if needed - hence it is ok to have the onions with more liquid.
Yum!
