Puree of Kidney Beans

Ingredients

• three pounds of dry red kidney beans
• two quarts of cold water
• a handful of salt
• a ham bone
• an onion
• a carrot
• three ounces of butter

Method

1. 1

   Soak beans overnight.

2. 2

   Put on fire with cold water, salt, ham bone, onion, carrot, and bouquet garni.

3. 3

   Skim and cook until soft.

4. 4

   Remove solids and strain beans.

5. 5

   Boil again, season, and add butter little by little until melted.

6. 6

   Serve with fried bread squares.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 100. The excerpt below is the record exactly as published.

Puree of kidney beans. Soak three pounds of dry red kidney beans in cold water over night. Then put on fire with two quarts of cold water, a handful of salt, a ham bone, an onion, a carrot and a bouquet garni. Skim well, and when it boils, cover and cook until soft. Remove the ham bone, carrot, onion, and bouquet garni, and strain the beans through a fine sieve. Put back in casserole, boil again, then season with salt and pepper, and add three ounces of butter

Cook this with the app: pantry check, scaling, and the assistant.