BLACK BEAN PUREE

Ingredientes

1 tablespoon ground cumin

1 tablespoon ground coriander

Two 15½-ounce cans black beans, drained (do not rinse), ¼ cup liquid reserved

2 chipotle chilies in adobo sauce, plus 2 teaspoons adobo sauce

2 tablespoons lime juice

Kosher salt and ground black pepper

½ cup finely chopped fresh cilantro

Instruções

In a small skillet over medium, toast the cumin and coriander, stirring often, until fragrant, about 1 minute. Transfer to a food processor and add the beans and reserved liquid, chipotle chilies and adobo sauce, lime juice and 1 teaspoon salt. Process until smooth, scraping the bowl as needed. Transfer to a medium bowl. Stir in the cilantro, then taste and season with salt and pepper.

Notas

Don’t forget to reserve ¼ cup of the bean liquid when you drain the cans. And don’t rinse the beans after draining them; the liquid left clinging to them helps create a puree with a silky consistency.

This bean puree is quick and simple to make. Keep some on hand for use as a filling for tacos, quesadillas or molletes; serve it warm as a side dish to any Mexican-inspired meal; or use it as a dip for tortilla chips. Leftovers can be thinned with water or broth to the desired consistency.