Purée à la Condé (Red Bean Purée)

Ingredients

• 400 g red beans (dried)
• 1.5 L cold water
• 18 g salt
• 250 mL red wine, boiling
• 1 bundle bouquet garni (herb bundle)
• 1 whole onion, studded with 1 clove
• 1 whole carrot, quartered
• as needed butter

Instructions

1. Begin cooking 400 g dried red beans in 1.5 L cold water with 18 g salt. Bring to a boil, then skim thoroughly. Add the boiling red wine, a bouquet garni (herb bundle), an onion studded with a clove, and a carrot cut into quarters. Simmer gently until the beans are very tender.
2. Drain the cooked beans, removing and discarding the bouquet garni, onion, and carrot. Pound the beans finely into a paste. Thin the purée with some of the cooking liquid, then pass through a fine sieve (étamine). Mount with butter (monter au beurre) at the moment of service.