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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.
3
cups
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
Ingredients
-
1
tablespoon ground cumin
-
1
tablespoon ground coriander
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