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Black Bean Puree | LemonyThyme.com

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.

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All my best,
xo Libby

Black Bean Puree3

Black Bean Puree

Libby with Lemony Thyme
5 from 3 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
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.