Yesterday I described a fantastic salad I enjoyed recently.  I’m recreating my favorite components, including Pico de Gallo and this amazing Black Bean Puree.

The salad was built on a thin layer of Black Bean 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.

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

Black Bean Puree

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: Libby with Lemony Thyme

Serves: 4

Ingredients

• 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
• ¼ cup cilantro, chopped
• 1 tsp. cumin
• 1 tsp. chili powder
• salt to taste
• queso fresco to garnish

Instructions

1. 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.
2. Add in black beans and ½ cup broth. Bring to a simmer, stirring often. Allow to simmer until broth is mostly absorbed. Add another ½ cup of broth, cilantro and seasonings; heat through.
3. Using an immersion blender or blender, puree to desired consistency.
4. Serve warm with a sprinkle of queso fresco cheese and tortilla chips.

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