Puree of Red Beans from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Prepare the beans as in the preceding recipe if it is desired to make a Puree. Remove the Beans from the fire as soon as they will mash very easily under pressure. Take out the bits of ham. Press t...
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Ingredients
- A Quart of Dried Red Beans
- A Carrot
- An Onion
- A Bay Leaf
- A Tablespoonful of Butter
- ½ Pound of Ham, or Lean Salt Pork
- ½ Pint of Cream, or Milk
- Salt
- Pepper
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