Duchess Beans

Ingredients for 1 servings:

• 500 g beans (only white or mixed with kidney beans)
• 2 cups vegetable broth
• pepper
• sage
• rosemary

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Food according to MB

Soak the beans overnight. The next day, drain the soaking water and cook the beans in a pressure cooker with 2-3 cups of vegetable stock, pepper, sage, and rosemary until tender; this takes at least 45 minutes. The beans should be really tender. Then puree them. The consistency should be like mashed potatoes. Tip: Reserve some stock if necessary and add more as needed. Let the puree cool slightly and then transfer it to a piping bag with a thick star nozzle. Then pipe tufts onto a baking tray or plate (it must fit in the freezer) and place in the freezer. After 2-3 hours, the tufts will be frozen; then simply transfer them to a freezer bag. This way, you can always use the amount you need according to your plan, e.g., 80g of beans in the plan = 160g duchess beans. Heat the tufts in the microwave or in the Actifry. I prepared the recipe with 500 g of beans because it would be too much work with a smaller amount.