Ingredients
1 1/4 cups dried white beans
water
Preparation
rinse beans and put into a quart size pot
cover with water
simmer, don’t boil until beans are soft
add water if needed to keep beans covered
drain beans, reserve liquid
mash beans with potato masher
add reserved liquid 1/2 cup at a time and blend using an immersion blender to blend into a thick paste
portion into 1/2 cup servings and store in freezable plastic containers or ziplock snack bags
freeze and use in any recipe containing a roux, can be added to recipe with butter from frozen state, just wait to add flour until bean paste has thawed.
