Moroccan Spicy Bean Puree - cooking recipe

Ingredients

1 1/2 cups dried cannellini (3 cups cooked) or 1 1/2 cups other white beans (3 cups cooked)
1 cup bean stock, reserved
2 tablespoons olive oil
1 cup onion, chopped
3 medium garlic cloves, minced
1 1/2 teaspoons sweet paprika
1/4 teaspoon ground red pepper
1 teaspoon ground cumin
1 lemon, juice of
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground

Preparation

Sort, rinse, soak and cook the beans overnight.
In the morning strain off the water.
Put the beans in a pot along with water and cook for 45 minutes.
Drain off water and save back 1 cup of bean stock.
In medium-size pot, heat the oil over medium heat.
When hot, add onions and garlic and saute until the onions are translucent.
Add the paprika, red pepper and cumin.
Saute 2-3 minutes.
Stir in the beans, stock, lemon juice, salt and pepper and mix thoroughly.
Pour the mixture into a blender or food processor and puree until smooth.
Taste and adjust the seasonings if necessary.