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Black Bean Puree

Black Bean Puree

By Diane UngerApril 8, 2019

  • Makes
    3 cups
  • Cook Time
    15 minutes
  • Rating

This bean puree is quick and simple to make. Keep some on hand for use as a filling for tacos, quesadillas or molletes; serve it warm as a side dish to any Mexican-inspired meal; or use it as a dip for tortilla chips. Leftovers can be thinned with water or broth to the desired consistency.

Tip

Don't forget to reserve ¼ cup of the bean liquid after you drain the cans. And don't rinse the beans after draining them; the liquid left clinging to them helps create a puree with a silky consistency.

Ingredients
  • 1

    tablespoon ground cumin

  • 1

    tablespoon ground coriander

  • 2

    15½-ounce cans black beans, drained (do not rinse), ¼ cup liquid reserved

  • 2

    chipotle chilies in adobo sauce

  • 2

    teaspoons adobo sauce

  • 2

    tablespoons lime juice

  • Kosher salt and ground black pepper

  • ½

    cup finely chopped fresh cilantro

In a small skillet over medium, toast the cumin and coriander, stirring often, until fragrant, about 1 minute. Transfer to a food processor and add the beans and reserved liquid, chipotle chilies and adobo sauce, lime juice and 1/2 teaspoon salt.

Process until smooth, scraping the bowl as needed. Transfer to a medium bowl. Stir in the cilantro, then taste and season with salt and pepper.

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