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: <https://rarecooking.com/2019/11/11/kidney-bean-pufs/>

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