White Bean Puree

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 12 hrs 20 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g beans, white, dried (or already cooked from the can)
  • 1 tablespoon oil
  • 1 small onion (s)
  • 1 tablespoon tomato paste, concentrated 3 times, heaped
  • Salt and pepper, whiter from the mill
  • 1 pinch (s) sugar
  • 200 ml vegetable stock, as needed
White Bean Puree
White Bean Puree

Instructions

  1. Soak the beans overnight. The next day, cook for 1 hour with fresh water (bite test). Pour off the water.
  2. Peel and dice the onion. Heat the fat in a pan and fry the onion until golden brown.
  3. Puree the beans or pass them through a sieve.
  4. Add the tomato paste and beans to the onion in the pan and season with salt, pepper and sugar. Sauté for 5-8 minutes so that the water evaporates from the beans and the tomato paste becomes a little darker.
  5. Then gradually add the vegetable stock over low heat. Since the porridge should not become too runny, the whole broth does not have to be used up. Fry the puree for another 7 minutes. Let it steep a little before serving.

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