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So far, I’ve made Pureed Beans from Lima Beans (several times) and most recently from Alubia Blanca beans from Rancho Gordo. (You can also get some Rancho Gordo beans from Amazon.) I bet any white bean would work for this recipe.
I love adding it to my hot cereal in the morning. In fact, that is the only way I eat my hot cereal now! You can find my recipe for my hot cereal here.
Pureed White Beans
- 1 pound dried white beans
Sort through the dried beans, picking out and discarding any rotten beans or debris.
Rinse the beans. Soak them overnight in lots of extra water. (They will double in size.)
Cook them on the stove, slow cooker or in the Instant Pot. If cooking Lima beans in the Instant Pot, add 1 teaspoon of oil to prevent foaming issues. If cooking in the Instant Pot, and the beans are well soaked, add water to just cover the beans. Use the bean / chili cycle and cook for the amount of time specified in the charts below in the notes section.
When finished cooking, allow for natural pressure release (if using the Instant Pot).
Using a slotted spoon, put the beans in the Vitamix or other blender. Add enough cooking liquid to blend the beans. You will need to use the tamper. Blend the beans until smooth, adding cooking water, or water as needed.
Spoon the beans into storage containers and freeze what you won't use right away.