Mexican bean and cheese puree: Revision history

Name: Mexican bean and cheese puree
Prep time: 12 h 15 min
Cook time: 2 h 45 min
Total time: 15 h
Yield: 4
Cuisine: Mexican,Tex-Mex
Ingredients: 180 g dried kidney beans; 2 litres of weak vegetable stock; ½ a small onion, peeled and roughly chopped; 1.5 tablespoons vegetable oil; 100 ml olive oil; 1/2 to 1 teaspoon sea salt; 110 ml full cream milk; 3 ancho chillies, rehydrated and deseeded; 110 g strong cheddar cheese, roughly grated.; Freshly ground black pepper and Tabasco sauce to taste

Diff selection: Mark the radio buttons of the revisions to compare and hit enter or the button at the bottom.
Legend: (cur) = difference with latest revision, (prev) = difference with preceding revision, m = minor edit.

Mexican bean and cheese puree: Revision history

11 April 2024

16 September 2022

23 December 2021

9 April 2021

17 December 2014

14 November 2014

16 August 2014

20 January 2013

Recipes

Cook's Tools

Miscellania