Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Navy Bean Puree with Pomegranate Juice

Condiments - Dip - -

INGREDIENTS

1/2 cup navy beans, picked over, washed and drained
5 1/2 t bottled pomegranate juice
5 T olive oil
3/4 t salt
Freshly ground black pepper

METHOD

Put the beans and 4 cups water in a pot and bring to a boil. Cover, turn heat to low and simmer for 2 minutes. Turn the heat off and let the pot sit, covered, for 1 hour. Bring the contents of the pot to a boil again. Cover, turn heat to low and simmer for about 40 minutes or until the beans are tender. Drain.

Puree the beans by hand or in a food processor. Fold in the pomegranate juice and 4 T of the oil. Season with salt and pepper and mix. Put the puree in a mixing bowl and dribble the remaining 2 T olive oil over it. Serve with bread or crackers as a dip.

NOTES

This is a breakfast food in the Middle East / Caspian Sea area.

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