Dried Legume Puree
|Legumes||1 Cup (16 tbs) (Dried Beans, Peas Or Lentils)|
|Yellow onion||1 Medium, quartered|
|Carrot||1⁄2 , sliced|
|Chopped garlic||1⁄2 Teaspoon (Fresh)|
|Sea salt/2 teaspoons coarse salt||1 Teaspoon|
|Vegetable oil||4 Tablespoon|
|All purpose flour||1 Tablespoon|
|Sour cream/Plain yogurt||3 Tablespoon|
|Herb salt/Vegetable salt||To Taste|
Discard any discolored legumes.
Rinse remainder under cold running water.
Transfer to large bowl.
Add enough cold water to allow legumes to expand at least 2 1/2 times, about 21/2 to 3 cups.
Let soak at least 8 hours or overnight.
Drain legumes well, reserving soaking liquid.
Transfer legumes to heavy large saucepan.
Add liquid to cover (and additional water if necessary).
Add onion, carrot, garlic, bay leaf and sea salt and bring to boil over medium-high heat.
Reduce heat to low, cover tightly and simmer about 1 hour.
Add 2 tablespoons oil, cover and cook until legumes are tender, about 30 minutes.
Drain legumes well.
Discard onion, carrot and bay leaf.
Puree legumes with a little cooking liquid in processor or blender.
Warm remaining oil in heavy large saucepan over low heat.
Stir in flour if thicker puree is desired.
Add legume puree and sour cream or yogurt and blend well.
Add herb salt to taste.
Stir until heated through, 10 minutes.