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Black
Bean Purée
By
Chef Dean Fearing, The Mansion at Turtle Creek, Dallas,
TX
Made
with:
Nueske’s Applewood Smoked Bacon
Ingredients:
2 cups Dried Black Beans
(picked over and cleaned)
3 Slices Applewood Smoked Bacon (with drippings, cooked
and chopped)
1 Small Onion (chopped)
3 Clove Garlic (minced)
1 Jalapeño (minced)
6 cups rich Chicken or Ham stock
TT Salt
TT Lime Juice
Procedure:
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.
Chef
Recipes:
Barbecued
Duck Quesadilias with Lime Sour Cream
Barbequed
Venison Fajitas
Black
Bean Purée
Chorizo
Avocado Nacho
Corn
Sauce
Garnish
for Steak “Diane” Sauce
Griddled
Asparagus
Guacamole
Kobe
Beef Steak “Diane” with Griddled Asparagus,
Queso Fresco Potatoes and Chorizo Avocado Nacho
Kobe
Beef Tenderloin Marinated in Molasses and Black Pepper,
served with Compote of Smoked Bacon, Wild Mushrooms, Glazed
Sweet Potatoes and Pecans
Molasses
Duck with Smoked Vegetable Dressing and Peach Chutneyaa
Peach
Chutney
Pork
Tenderloin with Honey Malt Glaze on Roasted Yellow Tomato-Pozole
Stew and Barbecued Venison Fajitas
Quesco
Fresco Potatoes
Smoked
Vegetable Dressing
Yellow
Tomato-Pozole Stew
Other
Related Links:
Great
Chefs in the Great State of Texas
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