Tags
black beans, chicken broth, chili powder, cumin, garlic, jalapeño, onion
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.
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 Puree
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
- 1/4 cup cilantro chopped
- 1 tsp. cumin
- 1 tsp. chili powder
- salt to taste
- queso fresco to garnish
Instructions
- 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.
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.
I’m glad you found us Liz! I love the curry and feta addition! Hmmm.
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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.
Thank you so much!! It’s addicting and definitely great served as a dip!
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
Thanks Adam!
I loved this! Thank you!
Thank you!