Puree of Black Beans
- 2 cups black beans
- 12 cups water
- 1/4 pound salt pork
- 1/2 pound lean beef
- 1 carrot
- 3 small onions
- 3 cloves
- 1/4 teaspoon mace
- Salt to taste
- Dash red pepper
- 3 eggs, hard-cooked
- 1 lemon, sliced thin
- 3/4 cup sherry wine
Wash and soak beans overnight in cold water. Drain and put to cook in the 12 cups water, with pork and beef, cut in small pieces, the carrot, onions and seasonings. Cover and cook 4 hours, or until beans are quite tender. Rub through sieve, place in hot tureen, add sliced hard-cooked eggs, sliced lemon and the sherry. Serve at once.
Submitted by May 31, 2009
19 min
1080 min
1099 min