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Black Bean Puree

3 cups

15 minutes

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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.

15 minutes


  • 1

    tablespoon ground cumin

  • 1

    tablespoon ground coriander

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Mary M.
August 18, 2023
New obsession
So delicious and so easy! I want this in my fridge all the time!!
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I originally made this puree for the quesadilla recipe on Milk Street.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!
Todd M.
February 11, 2023
Excellent and very easy to make!
Everyone I served it to loved it. Great on breakfast burritos
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.