CookEat Recipe

White Bean Purée

Name: White Bean Purée
Ingredients: 473 Millilitre Dried white bean — Dry white beans, one pint before overnight soak; 227 Gramme Salt pork — Salt pork, half-pound piece; 1 Carrot — Carrot quartered; 1 Onion — White onion studded with two cloves; 2 Clove — Cloves; 2 Branch Parsley — Parsley; 0.5 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon Pepper — Pepper; 1906 source measure retained without conversion; 946 Millilitre Water — Water, one quart STARTING; 14 Gramme Butter — Butter for finish, half ounce; Water — Cold clean water to cover dry white beans for overnight soak

Private documentary adaptation of printed No1892; not physically cooked, measured or tasted.

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Soak one pint DRY white beans overnight in measured cold clean water to cover under selected safe cool conditions; drain and discard soaking water. Do not count it as the separate quart of cooking water. Add half-pound salt pork, carrot, clove-studded onion, parsley, seasonings and one quart starting water. Cover, boil thirty minutes, then oven-cook historical one-hour guide until beans fully tender and pork safely cooked.
Step 2
Remove salt pork, carrot, onion/cloves and parsley; press cooked beans through a sieve into another saucepan. Add half-ounce butter, stir over heat four minutes and record FINISHED purée volume for any dependent rack No1891.

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