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Black Bean Puree | LemonyThyme.com

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.

Black Bean Puree3

B walked into the kitchen at the very moment I finished this dish :) I haven’t seen him so excited about a dip in a long time.  I think he even said this beat out the best Queso.  That’s a strong vote of confidence.  Keep an eye out for this Black Bean Puree to make an appearance in a salad bowl very soon.

Black Bean Puree
 
Prep time
Cook time
Total time
 
Author:
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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