RED KIDNEY BEANS WITH HAM AND NUT SAUCE

Ingredients :

2.2 lb (1 k) red kidney beans previously soaked in water and cooked

1.1 lb (500 g) finely chopped nuts

½ cup milk

8 ground Ají mirasol / Sundried yellow aji (chili)

1.1 lb (500 g) finely chopped ham

2 garlic cloves

4 onions

½ to 1 cup oil, approximately

½ lb (¼ k) finely chopped bacon

1 hardboiled egg for garnishing

Oregano

Salt

Pepper

Preparation:

Blend or process cooked beans. Force them through a strainer to obtain a smooth puree. Set aside covered.

On a flat baking dish bake onions coarsely chopped with garlic cloves in oven (300º F, 175º C) until golden. Blend or process them.

Fry chopped bacon until crispy. Drain in papel towel.

In the same fat, pour ½ cup oil and heat. Place processed onions, garlic, nuts, oregano, salt, pepper and half of chili. Incorporate ham and bacon. If necessary add of oil. Mix well.

Place half of mixture in a pan and incorporate the bean puree. Heat puree, stirring constantly with wooden spoon. Incorporate milk until the desired consistency is achieved.

Season with salt, pepper, oregano and more chili, if necessary.

Place puree in a serving dish and sprinkle the other half of mixture.

Force hard boiled egg through a strainer and drizzle on top.

Serve with white rice.

Note: To grind the ají mirasol soak in cold water for 5 hours. Then cut and remove seeds and veins. Boil for 2 hours, changing the water after 1 hour to decrease hotness. Blend with oil until a puree consistency is obtained.

8 to 10 servings

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