This is a mix of Great Northern beans and navy beans. They were dry, not canned, when I started. I did not soak them. I just rinsed the dry beans, brought them to a boil, turned the heat off, and covered them for 20 minutes.* Then I brought them back to a strong simmer for about 4 hours, adding hot water every half hour or so to keep them submerged. Even though they are thick here I continued simmering them for another 20 minutes.

You can do so much with this bean paste … make creamy low-fat spreads and dips, add to soups and stews, make gravies, spike smoothies for some extra protein. Among plant foods, beans will give you the most protein for their calories.

* The 20-minute soak at the beginning allows the beans to hydrate or absorb water. It takes the place of an overnight soak thus preventing any fermentation which would lead to, 1) hard-to-cook bean defect, 2) a reduction of starch transfer so less creamy.
Hard-To-Cook Bean Defect

(I’m exploring how to, or if I want to, post videos. This is my first. Just a test case really.)