Black Bean Puree With Cilantro

Name: Black Bean Puree With Cilantro
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: southwestern
Ingredients: 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

By Moira Hodgson

Total Time: 1 hour 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Turning Beans Into an Innovation

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Ingredients

Yield:8 servings

1pound black turtle beans
1onion, chopped
2stalks celery, chopped
1carrot, chopped
2tomatoes, peeled, seeded and chopped (fresh or canned)
2cloves garlic, minced (green part removed)
1green chili, seeded and minced
1teaspoon ground cumin
Freshly ground pepper to taste
Coarse salt to taste
1cup hot chicken stock
2tablespoons fresh cilantro, chopped

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.