Black Bean Puree With Cilantro Recipes

BLACK BEANS WITH GARLIC, CUMIN, AND CILANTRO

Black Beans with Garlic, Cumin, and Cilantro image

Categories Bean Garlic Side Vegetarian Quick & Easy Spring Cilantro Gourmet Sugar Conscious

Yield Serves 2

Number Of Ingredients 7

Ingredients

a 16- to 19-ounce can black beans
2 garlic cloves
1 teaspoon ground cumin
2 tablespoons olive oil
1/3 cup tomato juice or water
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro

Steps:

Rinse black beans and drain. Chop garlic. In a nonstick skillet cook garlic and cumin in oil over moderate heat, stirring, until fragrant. Add black beans, juice or water, and salt and cook, stirring, until beans are heated through. Stir in cilantro.

BLACK BEANS WITH CILANTRO

Black Beans with Cilantro image

Categories Bean Onion Side Quick & Easy Low/No Sugar Healthy Cilantro Boil Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1/4 lb dried black beans (2/3 cup), picked over and rinsed
1 small onion, finely chopped (1/2 cup)
2 fresh cilantro sprigs
1/2 tablespoon olive oil
6 cups cold water
1/4 teaspoon salt, or to taste

Steps:

Bring beans, onion, cilantro sprigs, oil, and water to a boil in a 2-quart heavy pot. Reduce heat and simmer, partially covered, until beans are just tender, about 1 1/4 hours. Add salt and simmer, uncovered, until liquid is evaporated to just below level of beans. Season with salt and discard cilantro sprigs.

BLACK BEAN PUREE WITH CILANTRO

Black Bean Puree With Cilantro image

Provided by Moira Hodgson

Categories side dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 pound black turtle beans
1 onion, chopped
2 stalks celery, chopped
1 carrot, chopped
2 tomatoes, peeled, seeded and chopped (fresh or canned)
2 cloves garlic, minced (green part removed)
1 green chili, seeded and minced
1 teaspoon ground cumin
Freshly ground pepper to taste
Coarse salt to taste
1 cup hot chicken stock
2 tablespoons fresh cilantro, chopped

Steps:

Simmer the beans in water to cover with the onion, celery, carrot, tomatoes, garlic, chili, cumin and pepper for one hour. Season to taste with salt. Add more water if necessary and cook until tender.
Puree the beans in two batches with their liquid in a food processor, adding enough of the chicken stock to make a smooth puree. Correct seasoning. Before serving, sprinkle the puree with cilantro.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 369 milligrams, Sugar 5 grams

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