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The Milk Street Cookbook

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Milk Street Recipe
Milk Street Bowtie Black Bean Puree

Black Bean Puree

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.

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
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