Mashed Black Beans
Chef Dean Fearing, The Mansion on Turtle Creek,
Dallas, TX
Adapted by StarChefs
Yield: 12 servings
- 2
cups dried black beans, picked over and cleaned
- 3
slices hickory smoked bacon with drippings, cooked and chopped
- 1
small onion, chopped
- 3
cloves garlic, minced
- 1
jalapeńo chile, minced
- 6
cups rich chicken or ham stock
- Lime
juice to taste
- Salt
to taste
Heat
a large saucepan over medium-high heat. Add first 6 ingredients.
Bring to a boil, turn heat down to a simmer, and cook for 1 hour,
or until liquid cooks down to just cover beans. Stir occasionally,
adding stock if necessary. Remove from heat and cool. Place beans
in a food processor and pulse to a chunky paste. Season with salt
and lime juice.
