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Milk Street Recipe
Milk Street Bowtie Black Bean Puree

Black Bean Puree

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15 minutes

Black Bean Puree

3 cups

This bean puree is quick and simple to make. Keep some on hand for use as a filling for tacos, quesadillas or molletes; serve it warm as a side dish to any Mexican-inspired meal; or use it as a dip for tortilla chips. Leftovers can be thinned with water or broth to the desired consistency.

Don't forget to reserve ¼ cup of the bean liquid after you drain the cans. And don't rinse the beans after draining them; the liquid left clinging to them helps create a puree with a silky consistency.

3

cups

15 minutes

1 tablespoon ground cumin
1 tablespoon ground coriander
2 15½-ounce cans black beans, drained (do not rinse), ¼ cup liquid reserved
2 chipotle chilies in adobo sauce
2 teaspoons adobo sauce
2 tablespoons lime juice
Kosher salt and ground black pepper
1/2 cup finely chopped fresh cilantro
Ingredients
  • 1

    tablespoon ground cumin

  • 1

    tablespoon ground coriander

  • 2

    15½-ounce cans black beans, drained (do not rinse), ¼ cup liquid reserved

  • 2

    chipotle chilies in adobo sauce

  • 2

    teaspoons adobo sauce

  • 2

    tablespoons lime juice

  • Kosher salt and ground black pepper

  • ½

    cup finely chopped fresh cilantro

Directions
In the store
Reviews
Sandie R.
July 18, 2022
Wow! So much flavor
I originally made this puree for the quesadilla recipe on Milk Street. I've also used it on tacos - great on shrimp tacos. It would also be good to accompany pork carnitas. Freezes well. Making it again today!
Melissa G.

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christine d.

This has replaced my favorite black bean hummus recipe! Great in the form of tlaydudas and leftovers for molletes. Left over leftovers with carrots as a mid-day snack.

Michelle D.

This black bean puree is absolutely delicious. Makes an excellent dip with sprinkled queso fresco on top. Heated it is an excellent side dish for any Mexican dinner. It's hard not to eat it by the spoonful right from the food processor!

Linda M.

Delicious and easy-peasy! Thanks for the recipe.