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, cut
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, over
medium heat until onion is tender to bite, about 8 minutes; stir
occasionally. Add green beans, potatoes, and chicken broth. Bring
broth to a boil, reduce heat to low, and simmer, covered, until both
beans and potatoes are tender when pierced, 10 to 15 minutes.
Pour simmered vegetables and liquid into a food processor or
blender along with cilantro; whirl until pureed. (At this point, puree
can be covered and chilled as long as overnight.)
To serve, stir puree over medium-high heat until hot. Stir in
lemon juice; add salt and pepper to taste. Serves 4.
Photo: Cook green beans and potatoes, puree, and season with
cilantro and lemon