Red bean puree with dogwood
2 servings
60 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories96.5kcal
Proteins5.1grams
Fats3.9grams
Carbohydrates10.4grams
1
Soak the beans overnight.
- Red kidney beans: 80 g
2
Boil until cooked.
3
Blanch the almonds in boiling water, peel, and slice.
- Almond: 15 g
4
Wash the raisins, wash the dried cornelian cherries, soak for 15-20 minutes and separate from the pits by straining through a sieve.
- Raisins: 10 g
- Cornelian cherry (dogwood): 20 g
5
Transfer the boiled mashed red beans to a pot, add prepared cornelian cherry, almonds, raisins, salt, pour in the bean broth (50 g of hot broth), and heat for 20-25 minutes while stirring occasionally.
- Red kidney beans: 80 g
- Cornelian cherry (dogwood): 20 g
- Almond: 15 g
- Raisins: 10 g
- Salt: 2 g
- Red kidney beans: 80 g
6
After that, transfer to a plate.
