Red Bean Puree Recipe

Instructions

1. Soak a pint of red kidney beans in cold water for several hours.
2. Drain, and put them in a saucepan with enough white broth or stock to well cover them.
3. Cook slowly until very soft; mash and rub them through a sieve.
4. Add 2 or 3 slices of salt pork (diced), 2 onions, a carrot, salt and pepper, and a bouquet of herbs.
5. Pour over them a quart of good stock, or a pint of stock and a pint of water, and simmer together for an hour.
6. Strain; add half a glass of claret.
7. Heat, and serve with croutons.