Pureed Black Beans Recipes

BLACK BEAN PUREE

Steps:

• Instructions Soak one cup of dried black beans for 4-6 hours. (I soak my dried beans in a Nalgene bottle. I fill water a couple inches above the dried beans, close the lid, shake it up, and let it do its thing.) Drain the water from the beans and add beans to a pot. Again, add water to the beans, filling the water a couple of inches above the beans. Boil the beans for roughly 35 minutes, never allowing the beans to run out of water. If the water begins to go below the beans, simply add more water. Drain the beans. Add beans to a food processor. Add Better Than Bouillon vegetable broth base, spices, and 1/4 cup water to start. Starting with the pulse button, begin to blend the ingredients. Continue to blend all of the ingredients until fully incorporated and smooth. You can add small amounts of water at a time if you desire the puree to be smoother. Serve beans warm or store for another time!

PUREED BLACK BEANS

Steps:

• 1. In a saucepan, combine onion, oil, thyme, pepper, and salt to taste over medium heat. Cook until sizzling, about 2 minutes. Add beans and broth. Bring to boil. Reduce heat and simmer for 20 minutes, or until beans are very tender. 2. Mash bean mixture with a potatoe masher into a coarse puree. Allow to sit, uncovered, for 5 minutes to thicken slightly. Stir in lemon juice. Sprincle with peel and serve.

BLACK BEAN PUREE WITH CILANTRO

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.