Black Bean Puree3
Appetizers,  Gluten Free,  Mexican/Latin,  Vegetarian

Black Bean Puree That You’ll Love

Black Bean Puree |

Yesterday I described a fantastic salad with Black Bean Puree that I enjoyed recently. 

I’m recreating my favorite components, including Pico de Gallo and this amazing savory black bean dip.

The salad was built on a thin layer of the puree.  It was creamy and full of flavor with hints of jalapeno, cilantro and cumin.  I couldn’t get it out of my mind so naturally I had to recreate it.

Black Bean Puree3

Keep an eye out for this Black Bean Puree to make an appearance in a salad bowl very soon.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Black Bean Puree3

Black Bean Puree

Libby with Lemony Thyme
4.60 from 5 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4


  • 1 can black beans rinsed & drained
  • 1 Tbl. olive oil
  • 1 small onion diced
  • 1 jalapeno diced
  • 2 garlic cloves minced
  • 1 cup chicken or vegetable broth
  • 1/4 cup cilantro chopped
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • salt to taste
  • queso fresco to garnish


  • Heat olive oil in a medium saucepan over medium heat. Sauté onion and jalapeno until tender, about 5 minutes. Stir in garlic and sauté for an additional 1 minute.
  • Add in black beans and 1/2 cup broth. Bring to a simmer, stirring often. Allow to simmer until broth is mostly absorbed. Add another 1/2 cup of broth, cilantro and seasonings; heat through.
  • Using an immersion blender or blender, puree to desired consistency.
  • Serve warm with a sprinkle of queso fresco cheese and tortilla chips.


  • Liz Fisher

    5 stars
    Was looking for fiber on a “no-chew” diet after dental work, and thought of bean puree. This is amazing, I did leave out the spicy ingredients, but added some homemade curry powder, and feta cheese. I pureed the heck out it, and it is just yummy! Thank you.

  • LF

    5 stars
    We have a Mexican restaurant that does a black bean dip and I love it so much. This is the closest recipe I have found to it. Always a hit whenever I have a gathering. Super easy to do. I did try to double the recipe once and it def took much longer. But doing it as the directions state is perfect.

  • Adam

    5 stars
    I found this recipe to recreate our local Mexican restaurant’s authentic side.
    I used a vitamix for the last step and found the consistency wasn’t as thick as I wanted and was to strong on the garlic/spice. We added a second can (16oz) of drained black beans to the recipe and BOOM! It was perfect. The consistency became thick enough that the vitamix had trouble blending.
    I will use this recipe and method again next time

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