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1 hrs 30 mins
One day we had lunch in a little restaurant in the warehouse district of New Orleans. The restaurant did not survive Katrina but our memories did. The chef gave me his recipe for this divine puree which graced our table along with some toasted pita breads instead of the typical French bread and butter. I serve it all the time with crudités and chips. Great! *Cooking time does not reflect 4 hours pre-soaking.
Units: US | Metric
Serving Size: 1 (81 g)
Servings Per Recipe: 10
The following items or measurements are not included: