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.

 


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