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1/2 teaspoon baking soda
1 (16-ounce) bag Glicks Navy Beans, picked through and rinsed
salt, to taste
coarse Gefen Black Pepper, to taste
1/4 cup oil
2 onions, diced
8 cloves garlic, minced
1/2 cup Bartenura Olive Oil
2 large onions, sliced into thin rings
3 tablespoons flour (optional)
salt, to taste
coarse Gefen Black Pepper, to taste
paprika, to taste
1 and 1/2 pounds chicken liver (pre-broiled by the butcher to kasher)
Dissolve baking soda in a large bowl of water.
Add beans and soak for at least one hour, and rinse well.
In a saucepan over medium-low heat, add soaked beans. Cover with water and add salt and pepper.
Bring to a boil and simmer for 30 minutes to one hour. Keep a close eye on the beans, adding additional water as necessary so they don’t burn.
Once beans are soft, drain remaining water and set aside.
Heat oil in a sauté pan over medium heat.
Add onions and garlic and sauté until dark golden brown, about 20 minutes.
In the bowl of a food processor, combine beans with onion/garlic mixture (and their oil). Blend until mixture is a fine purée, and set aside.
Heat oil in a sauté pan over medium heat. Add onions and sauté until golden, 10 to 15 minutes.
Stir in flour (if using). Slowly stir in chicken broth. Mix well so mixture remains smooth. Season with salt, pepper, and paprika.
Add liver and cook over low heat for 15 to 20 minutes.
Serve over white bean purée.
Food Styling and Design by Kiki Fisher. Contact Kiki at fooddesignbykiki@gmail.com.
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bean puree Does the finished bean puree freeze well?
I would like to have it in the freezer ready whenever I am able to lay my hands on fresh liver.
I know from trying to freeze chumus, and find that beans don’t freeze so well.
But maybe experiment with a small batch.