Pureed Black Beans Recipes
BLACK BEAN DIP
Provided by Melissa d'Arabian : Food Network
Time 25m
Yield 1 1/2 cups of dip
Number Of Ingredients 0
Steps:
- Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.
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.
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
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.
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