Black Bean Puree

Black Bean Puree

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Author note: This recipe is the perfect make-ahead dish. It can be stored in the fridge for three to four days. It is a versatile recipe — serve it as a side dish, a condiment for tacos, a dip for tortilla chips or as a soup with spicy garlic shrimp (click here for recipe) on the side. Use less liquid for a bean dip or more liquid to serve it as soup. This recipe was inspired by Food and Wine Magazine’s Sherried Black Bean Soup.

1 ½ cups dried black beans

2 tablespoons extra-virgin olive oil

1 green bell pepper, core removed and rough chopped

½ yellow onion, rough chopped

1 teaspoon oregano

1 teaspoon paprika

1 ½ teaspoon cumin

1 ½ teaspoon kosher salt (or 2 teaspoons if you prefer beans a little salty)

½ teaspoon red wine vinegar

½ bunch of cilantro, chopped three to four times

  1. Rinse and sort the beans to remove any undesirable pieces. Then, in a large pan, soak the beans with 8 cups of cold water for 6 to 8 hours or overnight and cover with a lid.
  2. Drain the beans and then rinse with cold water. Place the beans back into the pan and cover with 6 cups of water.
  3. Bring the beans to a boil and lower the heat to a simmer. Simmer the beans with the lid tilted for 1 ½ hours or until soft. Stir occasionally and , if necessary, add water to keep the beans submerged.
  4. Meanwhile, heat the olive oil over medium heat in a medium-sized skillet. Add the pepper, onion and salt and saute until the vegetables are softened, about 8 to 10 minutes.
  5. Once the vegetables are softened add the oregano, paprika and cumin to the pan. Stir in the spices to evenly cover and coat the vegetables. Cook for an additional 2 to 4 minutes or until fragrant.
  6. When the beans are finished cooking and are soft and tender, drain all but 1 ½ cups of cooking liquid.
  7. Add the cooked vegetables and cilantro. With an immersion blender (or a food processor or blender) puree the beans until smooth.
  8. Once the beans are smooth, add the vinegar and heat through at a low heat for five minutes. Stir occasionally to prevent the beans from sticking to the bottom of the pan.
  9. Salt to taste and serve warm.

8 thoughts on “Black Bean Puree

  1. Definitely making this next time we have tacos…or fajitas…or tortilla chips…or shrimp…or just to drink it! Looks incredible!!

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