Pure of china yellow beans
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Unsalted chicken stock |
| 1 | cup | Dried China yellow beans or white marrow beans soaked and drained |
| 1 | large | Garlic clove(s) |
| 1 | small | Bay leaf |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 464 | ||
| 1 | small | Whole red dried hot chile |
| 1 | pinch | Saffron threads |
| 1 | Whole clove | |
| Salt and pepper to taste | ||
| 2 | tablespoons | Butter |
Directions
In a 3-qt. saucepan, bring chicken stock and beans to a boil. Lower heat, add garlic, bay leaf, chile, saffron and whole clove. Cover and with lid slightly ajar, simmer for 40-45 minutes (marrow beans will take longer) or until beans are very soft. Lift out and discard bay leaf, whole clove and hot chile. Drain beans and discard the liquid.
Pur‚e the beans and garlic in a food processor along with the salt, pepper and butter. Cover and chill. Serve as a dip.
Submitted By DIANE LAZARUS On 10-17-95
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