Ingredients
Scale
- 10 cloves of garlic, chopped
- 2 Vidallia or sweet onions, roughly chopped
- 3 shallots, roughly chopped
- 1 sweet potato, peeled and cooked
- 1 cup dried Porcini mushrooms, re-hydrated in warm water
- 1 cup sun dried tomatoes packed in olive oil
- 2 tbsp olive oil
- 4 1/2 cups Randall Pinto Beans, drained and coarsely mashed
Instructions
- Combine all ingredients except the olive oil and Randall Pinto Beans in the bowl of a food processor. Pulse until the mixture is evenly chopped.
- Transfer to a mixing bowl.
- Heat the olive oil in a stock pot over medium-high heat. Add the puree and cook 8-10 minutes stirring constantly. If the mixture starts sticking to the pot, add a small amount of water to loosen it. Cook until the moisture has evaporated, then remove from heat.
- Let cool and mix in the mashed Randall Pinto Beans.
- Freeze in pint containers to keep on hand for a quick boost of flavor to recipes.