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Dried Legume Puree

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Ingredients
  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)
  Bay leaf 1
  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
Directions

Discard any discolored legumes.
Rinse remainder under cold running water.
Drain well.
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable

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