Discover how to make a smooth and flavorful black bean puree with this easy recipe! Perfect as a dip, spread, or side dish, this puree combines black beans, cumin, paprika, and lime juice for a delicious addition to any meal.
Black Bean Puree Recipe
Course: SidesCuisine: MexicanDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
15
minutesCalories
300
kcalTotal time
30
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 can 1 can black beans
1 tablespoon 1 tablespoon olive oil
1 1 small onion
2 2 cloves garlic
1 teaspoon 1 teaspoon ground cumin
1/2 teaspoon 1/2 teaspoon smoked paprika
60 ml 1/4 cup vegetable broth
Salt and pepper
1 1 lime
Fresh cilantro for garnish (optional)
Equipment
Medium skillet- blender
- Spatula
- Cutting board
- Knife
Directions
- Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Stir in the ground cumin and smoked paprika, cooking for another 1 minute. Add the drained black beans to the skillet, stirring well to combine.
- Pour in the vegetable broth and bring to a simmer. Cook for about 5 minutes, allowing the beans to heat through and absorb the flavors.
- Transfer the bean mixture to a food processor or blender. Blend until smooth and creamy, adding more vegetable broth if needed to reach your desired consistency.
- Stir in the lime juice and season with salt and pepper to taste. Garnish with fresh cilantro if desired.
- Serve the black bean puree warm as a dip with tortilla chips, a spread on sandwiches, or as a side dish with your favorite meals.
Notes
- For extra creaminess, you can add a tablespoon of sour cream or Greek yogurt to the puree before blending.
Can I use dried black beans instead of canned?
Yes, you can use dried black beans. Be sure to soak and cook them thoroughly before using them in this recipe. It usually takes about 1-2 hours of simmering after soaking.
