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Green bean puree.

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 into 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, 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
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Dec 1, 1984
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