Black Bean Puree

Black Bean Puree

2 servings
Pati Jinich
Course: Side Dish
Cuisine: Mexican
Keyword: black beans, epazote, pati's mexican table
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 1 hour 40 minutes
Black Bean Puree recipe from Pati's Mexican Table Season 5


  • 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)

To Prepare

  • 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.

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