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Milk Street Recipe
Black Bean Puree
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
-
01In a small skillet over medium, toast the cumin and coriander, stirring often, until fragrant, about 1 minute. Transfer to a food processor and add the beans and reserved liquid, chipotle chilies and adobo sauce, lime juice and ½ teaspoon salt. Process until smooth, scraping the bowl as needed. Transfer to a medium bowl. Stir in the cilantro, then taste and season with salt and pepper.See It
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