Black Bean Puree Recipes

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BLACK BEAN SOUP



Black Bean Soup image

You can have this warming veggie-rich black bean soup ready to go in 30 minutes.

Provided by Jennifer Segal

Categories     Soups

Time 30m

Yield 4

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 medium yellow onions, roughly chopped
4 large garlic cloves, crushed and peeled
2 carrots, peeled and roughly chopped
2 (15-ounce) cans black beans, drained and rinsed
4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
¾ teaspoon oregano
1 teaspoon ground coriander
1¾ teaspoons ground cumin
⅛ teaspoon cayenne pepper
Scant ½ teaspoon salt
1 tablespoon fresh lime juice
⅓ cup sour cream
Handful chopped fresh cilantro

Steps:

  • Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
  • Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
  • Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
  • Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
  • Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)

Nutrition Facts : ServingSize about 2 cups, Calories 475, Fat 14g, Carbohydrate 66g, Protein 27g, SaturatedFat 4g, Sugar 5g, Fiber 21g, Sodium 424mg, Cholesterol 10mg

HURRY-UP BLACK BEAN DIP



Hurry-up Black Bean Dip image

If you're looking for a near-instant potluck contribution, you just struck pay dirt. It would be tough to make this recipe any simpler-unless you left out the beans. A little chopping, some liquid measure, and a quick whirrrrrr of your trusty margarita-maker, and you've got a bowl of ready-to-serve puréed goodness.

Provided by Pableaux Johnson

Categories     Food Processor     Mixer     Bean     Super Bowl     Kid-Friendly     Oscars     Cinco de Mayo     Tailgating     Poker/Game Night     Potluck     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 10

1 medium red onion, chopped
2 (16-ounce) cans black beans, drained and rinsed
2 tablespoons balsamic vinegar
1 tablespoon fresh orange or lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon olive oil
1 garlic clove, peeled
1 teaspoon ground cumin
Salt and freshly ground pepper, to taste
Tortilla chips and, if you're with that sort of crowd, assorted cut-up raw vegetables

Steps:

  • 1. Transfer one tablespoon of the red onion to a cup and set aside for the garnish
  • 2. In a blender or food processor, purée the beans, remaining red onion, vinegar, orange juice, cilantro, oil, garlic, and cumin.
  • 3. Transfer the dip to a bowl; add salt and pepper. Sprinkle with the reserved red onion and serve with tortilla chips and vegetables.

BLACK BEAN DIP



Black Bean Dip image

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



Black Bean Puree image

Yield 8

Number Of Ingredients 6

2 cups dried black beans
1/2 tbsp vegetable broth
1/4 tsp paprika
1/4 tsp dried onion
1/4 tsp cayenne
Water

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!

TLAYUDA WITH BLACK BEAN PURéE



Tlayuda With Black Bean Purée image

Provided by Mark Bittman

Categories     appetizer

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 10

2 cups cooked or canned black beans, drained, liquid reserved
Salt and freshly ground black pepper, to taste
1 tablespoon minced garlic
1 small onion, minced
1 teaspoon mild chili powder, like New Mexico or ancho, or to taste
1 tablespoon cumin, or to taste
2 large (12-inch) tortillas, preferably corn
1 cup chopped quesillo (Mexican string cheese) or mozzarella; or use a crumbly cheese like queso fresco, slightly dried goat cheese or feta
Rounds of chorizo or other sausage, optional
1 cup chopped cabbage

Steps:

  • Preheat oven to 450 degrees. If using dried beans, add salt, pepper, garlic, onion, chili powder and cumin in the last few minutes of cooking. Drain and reserve liquid. Carefully place mixture in a blender or food processor with enough bean liquid to allow machine to do its work and roughly purée, leaving the mixture a bit chunky. If using canned beans, add seasonings and warm mixture gently in a saucepan, stirring, just to take the edge off the garlic and onion. Then roughly purée.
  • Place 1 tortilla on pizza peel or baking sheet and spread half the bean mixture on it; top with half the cheese and half the meat, if using it. Bake (on pizza stone, if using) for about 5 minutes, then sprinkle with half the cabbage. Bake another 5 minutes or so, until topping is hot and tortilla crisp on edges. Serve, cut into wedges, then repeat with other tortilla.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 382 milligrams, Sugar 4 grams, TransFat 0 grams

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

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

HUEVOS RANCHEROS WITH BLACK BEAN PUREE



Huevos Rancheros with Black Bean Puree image

Provided by Sunny Anderson

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 22

2 small tomatoes, seeded and chopped
1 small onion, chopped
1 medium jalapeno, chopped
1 garlic clove, chopped
1 tablespoon lime juice
2 teaspoons extra-virgin olive oil
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1 clove garlic, smashed
1 teaspoon ground cumin
1/2 teaspoon lime juice
2 teaspoons extra-virgin olive oil
Pinch salt
2 (12-inch) flour tortillas
1 tablespoon melted butter
8 eggs, room temperature
1/2 cup shredded Cheddar
1/2 cup shredded pepper jack cheese
Sour cream, for garnish
Special equipment: 4 (4 by 2-inch) ramekins

Steps:

  • Preheat oven to 350 degrees F.
  • For the Salsa: In a small bowl mix together, tomatoes, onion, jalapeno, garlic, juice, olive oil, hot sauce, and cilantro. Season with salt and pepper, to taste.
  • For the Black Bean Puree: In a food processer, blend all ingredients together until smooth.
  • To assemble: Stack tortillas on a cutting board. Using the bottom of the ramekin as a guide, cut 8 circles out of the tortillas. Spread the bean puree evenly on 1 side of each tortilla round. Place a round in each ramekin, bean side up. Crack 2 eggs into each of the 4 ramekins, followed by 1/4 cup of salsa, and 1 tablespoon each of Cheddar and jack. Cover with another tortilla round, bean side down. Do not jam the dishes with too much. The eggs will expand during cooking and overflow. Brush tops of each tortilla with butter and bake on a sheet tray for 35 minutes. Top with remaining cheese during the last 10 minutes of cooking. Cheese should be melted and golden on top. To serve, top with sour cream and salsa.

TORTILLAS IN BLACK-BEAN PURéE



Tortillas in Black-Bean Purée image

Provided by Carolynn Carreño

Categories     Blender     Bean     Garlic     Herb     Onion     Vegetable     Vegetarian     Feta     Avocado     Summer     Tortillas     Gourmet

Yield Makes 6 servings

Number Of Ingredients 15

For beans
1/2 pound dried black beans, picked over
7 cups water
1 medium onion, halved
2 garlic cloves, peeled and smashed
1/2 tablespoon salt
For enfrijoladas
1 dried guajillo chile*
1 dried avocado leaf
1 1/2 cups plus 3 tablespoons corn oil
12 (6- to 7-inch) corn tortillas
1/2 cup crema or crème fraîche, thinned to pouring consistency with water if necessary
1 cup crumbled queso fresco or mild feta (1/4 pound)
Special Equipment
an electric coffee/spice grinder

Steps:

  • Quick-soak beans:
  • Put beans in a 4-quart pot and cover with water by 2 inches. Bring to a boil and boil 1 minute, then remove from heat and let beans and water stand in pot, covered, 1 hour. Drain, discarding water.
  • Cook beans:
  • Return drained beans to pot and add 7 cups water. Add onion, garlic, and salt and bring to a boil, skimming froth. Reduce heat and simmer beans, partially covered, until tender, 45 minutes to 1 hour. Do not drain.
  • Make enfrijoladas:
  • Purée 2 cups beans with 2 cups bean broth, including some of onion and garlic if desired, in a blender until smooth (use caution if puréeing while hot); reserve remaining beans in broth for another use.
  • Heat a dry 10-inch heavy skillet (not nonstick) over moderate heat until hot, 2 to 3 minutes.
  • Toast chile and avocado leaf, turning with tongs, until fragrant, about 10 seconds total. Open chile (wear protective gloves), then discard stem and seed cluster. Grind chile in grinder with avocado leaf to a powder.
  • Heat 3 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Add bean purée and ground chile mixture and simmer, stirring frequently, until thickened but still liquid, 5 to 10 minutes, then reduce heat to very low.
  • Meanwhile, heat remaining 1 1/2 cups oil in cleaned 10-inch heavy skillet over moderate heat until hot but not smoking.
  • Have ready a heated serving platter. Add 1 tortilla to hot oil and soft-fry, turning over once with tongs, until puffed slightly but not crisp, about 10 seconds total, then lift out with tongs, letting excess oil drip back into skillet. Transfer tortilla to bean purée, submerging tortilla in purée, and spooning purée over it if necessary to completely coat top. Fold tortilla in half, using a metal spatula, and transfer to one end of warm platter.
  • Fry and coat remaining tortillas, 1 at a time, in same manner, overlapping them on platter. Drizzle crema over tortillas and sprinkle with cheese, then serve enfrijoladas immediately.
  • *Found in some supermarkets, Latino markets, and kitchenmarket.com.

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