|
Red Bean Puree - Purée Condé |
|
Yield 10 quarts or 10 liters |
| Ingredients |
U.S. |
Metric |
|
Vegetable
Stock |
2 gallons |
8 liters |
| Red Beans, soaked |
2 pounds |
1 kilograms |
| Mirepoix |
28 ounces |
800 grams |
| Potatoes |
1 pounds |
500 grams |
| Bacon or Bacon Rind |
5 1/2 ounces |
160 grams |
| Red Wine |
1 quart |
1 liter |
| Fat |
3.5 ounces |
100 grams |
| Salt |
1 teaspoon |
6 grams |
| Cream (optional) |
1 pint |
5 deciliters |
| |
|
Procedure |
| 1. Sauté
mirepoix in fat till translucent, do not brown |
| 2. Add
the potatoes and beans, continue to sauté |
| 3. Add
stock, wine and seasoning |
| 4
Bring to a boil quickly, while stirring |
| 5. Cook
slowly for 2 hours and strain |
| 6. Put
through a sieve of food mill to puree |
| 7. Bind
with cream |
| 8.
Adjust seasoning |
