Black Bean Puree
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- 1 pound dried black beans
- 1/2 white onion
- 2 sprigs fresh epazote (may substitute fresh cilantro)
- Kosher or coarse sea salt to taste
- 1/4 cup lard (may substitute with vegetable oil)
- Rinse the black beans and place in a large pot, along with the onion and epazote. Cover with 10 cups of water and bring to a boil over medium-high heat. Reduce heat to low and simmer partially covered until the beans are tender, about 1 1/2 hours. Check periodically to make sure beans are covered with enough water, adding more if necessary.
- Allow the beans to cool slightly, then carefully drain the beans over a large bowl or pot to reserve the cooking liquid.
- Using a blender or food processor, puree the cooked beans with 1/2 cup of the reserved cooking liquid and the lard. Add more cooking liquid, as needed, to achieve a thick but moist puree. Season to taste with salt.
2comments inBlack Bean Puree
What other spices or peppers or liquid do you cook in the beans or purée the beens with, please
Here is another recipe to make beans after you have followed the recipe for Beans from the pot, this is yummy and adds a ton of flavor, hope you will like it Teresa! http://patijinich.com/fiesta-refried-beans/