Bean puree - Pilar Hernández's Chilean Kitchen
With these beans I was thinking of making something elaborate: a causa, a seafood soup, but all we want to eat is simple, home-style Chilean food like this bean puree with 4 ingredients and served with the classic pork sausage, chorizo or longaniza.
- 1 large chopped onion
- 3 cans (454 grams/6 cups) of BUSH'S® Baby Butter Beans
- 1 tomato
- 1/2 cup of water or vegetable broth
- salt, merquén or paprika and oil
- 1 finely chopped garlic clove, optional
- In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the onion, roughly diced.
- Cook, stirring occasionally, for 5-8 minutes, until golden brown. Add garlic if desired and cook for 1 more minute.
- Drain and wash the beans in a colander until you no longer see foam.
- Add to the pot with the onion, stir and add the chopped tomato into 4 pieces.
- Add salt and merquén to taste. Add water and cook for 3 more minutes.
- Using a hand blender or a regular blender, without filling it more than halfway, process the beans until you obtain a puree.
- Add more water if necessary to achieve the right consistency, adjust the seasoning.
- Serve hot, sprinkled with merquén.
We've already experienced two hurricanes in Houston, and I appreciate having a well-stocked pantry. I'm the type of person who needs something and buys it right away, so I avoid having to go to the supermarkets right before storms when they're always packed. I always keep a variety of canned beans: black, white, and red; and prepared beans: mashed or spicy beans ready to heat and serve, chickpeas, tomato sauce, boxed cream of vegetable soup, long-life milk, flour for making bread and tortillas, noodles, canned tuna and salmon, and much more. I highly recommend them.
My favorite day of the week as a child was the day after bean or lentil or chickpea soup, when they reappeared as cream or puree... it's still one of my favorite ways to enjoy legumes in general.
Description
A delicious side dish.
