Green Bean Puree Potatoes simmered with te beans give this puree a creamy texture.Serve alongside meat, fish, or poultry. 2 slices bacon, chopped 2/3 cup chopped onion 1/2 pound green beans, ends and any coarse strings removed, cutinto quarters 3/4 cup peeled and diced baking potatoes 1 cup regular-strength chicken broth 2 tablespoons chopped cilantro 1 tablespoon lemon juice Salt and pepper In a 3- to 4-quart pan, cook bacon and onion, uncovered, overmedium heat until onion is tender to bite, about 8 minutes; stiroccasionally. Add green beans, potatoes, and chicken broth. Bringbroth to a boil, reduce heat to low, and simmer, covered, until bothbeans and potatoes are tender when pierced, 10 to 15 minutes.
Pour simmered vegetables and liquid into a food processor orblender along with cilantro; whirl until pureed. (At this point, pureecan be covered and chilled as long as overnight.) To serve, stir puree over medium-high heat until hot. Stir inlemon juice; add salt and pepper to taste. Serves 4. Photo: Cook green beans and potatoes, puree, and season withcilantro and lemon