INGREDIENTS

INSTRUCTIONS

Sort the beans to make sure they are free of stones or other debris.
Rinse, then cover with cold water, refrigerate, and soak overnight.
The next day, drain the beans, place them in large pot, and cover  with
the stock. Bring to a boil, then lower the heat and simmer the  beans
for 2 hours, or until they are soft, tender and yield to  pressure when
squeezed between your finger tips. Add the salt only in  the final 15
minutes of cooking since the addition of salt earlier in  the cooking
process will result in tough beans. Pour the beans in to  the bowl of a
food processor. Begin to pulse the beans along with any  of the stock
that may have remained from cooking. Add all the  remaining ingredients
except the truffle oil and pulse together with  the warm bean puree.
Taste and adjust the seasoning with additional  salt and add
freshly-ground pepper if needed. Return the bean puree  to a pot set
over low heat or a double-boiler to keep warm. Serve  each portion of
puree with a drizzle of truffle oil. This recipe  yields 6 servings.
Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A45 broadcast 05-03-1997) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
05-10-1997  Recipe by: Michael Lomonaco  Converted by MM_Buster v2.0l.

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