Black Bean Puree. In a saucepan, combine onion, oil, thyme, pepper, and salt to taste over medium heat. Simmer the beans in water to cover with the onion, celery, carrot, tomatoes, garlic, chili, cumin and pepper for one hour. Add more water if necessary and cook until tender.

Bring to a simmer, stirring often. Allow to simmer until broth is mostly absorbed. Add another ½ cup of broth, cilantro and seasonings; heat through. You can cook Black Bean Puree using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Black Bean Puree

It's 1 large of can of black beans.
Prepare 1/2 of red or yellow onion; small dice.
Prepare 1 of garlic clove; minced.
Prepare 2 tbsp of olive oil.
Prepare 2 tbsp of apple cider vinegar.
You need 1/4 cup of apple cider.
Prepare 1 of salt and pepper.

Using an immersion blender or blender, puree to desired consistency. Serve warm with a sprinkle of queso fresco cheese and tortilla chips. Place a round in each ramekin, bean side up. Rinse and sort the beans to remove any undesirable pieces.

Black Bean Puree instructions

Sweat onions in olive oil until caramelized. Add garlic. Saute 30 seconds or until fragrant..
Add black beans. Toss. Season..
Add vinegar. Cook until nearly evaporated..
Transfer to a food processor or use a stick blender. Add apple cider little by little to achieve desired consistency..
Variations; White vinegar, cilantro, lime, smoked paprika, tequila, cumin, cayenne, jalapeno.

Drain the beans and then rinse with cold water. Bring the beans to a boil and lower the heat to a simmer. Transfer to a small pot and heat over low. Working one at a time, toast tortillas in a skillet or over a gas burner, fill with cheese, and fold in half. Saute the chopped onion in the olive oil until tender.