Subj : Kidney Bean Pufs To : All From : Ben Collver Date : Tue Jun 25 2024 14:11:06 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kidney Bean Pufs Categories: Fritters Yield: 1 Batch 1 c Dry kidney beans -OR- 30 oz Canned kidney beans (3 c) 1 Egg; +1 egg white 1/2 c Heavy cream 2 tb Butter; +2 tb, divided, -melted 1/4 c Flour Salt Pepper Dry Beans: Put 1 c dried beans in a small pot, cover with water, and bring to a boil. Then add 1/2 ts salt and turn down heat to low. Simmer covered, stirring every 15 minutes or so until the beans are tender. For me, this took an hour. It might take as little as a half hour if your beans have spent less time in the kitchen cupboard or on the supermarket shelf. Alternatively, it might take longer than an hour. Once cooked, drain the beans. The cooking liquid can be saved to use in soups and stews. Canned Beans: Drain and rinse the beans. Pufs: Heat a skillet or large frying pan. Roughly mash the beans in a large bowl with a potato masher or large fork. Add the eggs, cream, and melted butter. Season with ground pepper, any additional flavorings you like, and, if using canned beans, 1/2 ts salt. Add butter to the skillet and lower the heat to medium. Dollop the puff batter into the skillet using a 1 tb measure for "appetizer-sized" puffs. For larger puffs, use 2 to 3 tb batter per puff. Cook for 1 minute on each side until golden brown and slightly crispy. Serve hot. Recipe by Marissa Nicosia Recipe FROM: MMMMM .