Pressure-cooked Puree of Local Jacob’s Cattle Beans - edible Southeastern Massachusetts
Experience the rich flavor of pressure-cooked local Jacob’s Cattle beans pureed with garlic and winter savory. Perfect for SE Massachusetts cuisine enthusiasts.
Ingredients
- ½ pound dried Jacob’s Cattle or other local beans
- 8 cloves garlic
- ½ teaspoon salt
- 1 tablespoon olive oil, plus another 2 tablespoons to finish
- a few sprigs winter savory
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