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Black bean puree

Vegetables30 minutes4 people
1/52/53/54/55/5 (993 votes)
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By Mayra Fernandez Joglar

Black bean puree

Would you like a black bean puree to combat the autumn rains?

You know that in summer I have a hard time drinking vegetables but once the heat wears off the chickpeas, peas and more return to my table as if by magic.

It is true that black beans are not my favorites and I always throw myself at lentils or other beans, but everything is solved if I make them in puree or cream.

This recipe has pleasantly surprised me because it is very easy and fast of doing. Suitable for vegetarians, celiacs and lactose or egg intolerant. If you prepare a second course stuffed eggs, One empanadillas or fish cake a perfect menu will remain.

Black bean puree

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This black bean puree recipe is quick and easy to make. Perfect to fight the cold in winter.

  • Mayra Fernandez Joglar
  • Recipe type: vegetables
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • 120g dried pinto beans
  • 1 Carrot
  • 1 small onion
  • 1 garlic clove
  • ½ red pepper
  • 1 dessert spoon of vegetable concentrate (can be substituted for 1 tablet)
  • 40 g olive oil
  • 1 liter of mineral water
  • Croutons for garnish (optional)

Preparation

  1. Check that the inside of the bowl and the blades are perfectly dry. Put the black beans in the glass and mash them for 45 seconds at progressive speed 5-7-9. It will make a lot of noise so don't panic.

  2. When they are crushed, remove them and reserve them.

  3. Without washing the glass, put all the clean and chopped vegetables inside. Chop them during 5 seconds at speed 5. Lower the pieces with the spatula towards the blades.

  4. Add the oil and fry for 5 minutes, 100º and speed 1.

  5. Then put the crushed black beans, the tablespoon of vegetable concentrate and the liter of water into the glass. Program 20 minutes, 100º and speed 4.

  6. After time you can grind it for 30 seconds at speed 8 for a smoother puree.

  7. Decorate with the tostones de pan and serve immediately.

Equivalences with TM21

Table of equivalences TM31 and TM21

More information - Eggs stuffed with mussels / Cheese dumplings / Fish and seafood cake


Discover other recipes of: Celiac, Legumes

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      lazy said
    ago 13 years

    Hello Mayra,
    It seems a good way to eat legumes, one question can you buy a pot of already cooked beans to make this recipe _ ??
    Thank you

    Reply to Vagofe
         Mayra Fernandez Joglar said
      ago 13 years

      Of course you can use already cooked beans. You will only have to rinse them and start the recipe at the second point, where the vegetables are chopped, the rest all the same.
      You'll see how delicious !!
      Kisses!

      Reply to Mayra Fernández Joglar
      Mushroom said
    ago 13 years

    Perhaps it is a silly question, do you have to put the beans dry, directly from the package ?.
    Thanks, the recipe looks very good.

    Reply to Champi
         Mayra Fernandez Joglar said
      ago 13 years

      Yes, yes… straight from the package. No soaking or anything.
      This system is great especially when we have forgotten to soak the vegetables.
      Kisses!

      Reply to Mayra Fernández Joglar
      Mayra Fernandez Joglar said
    ago 13 years

    Hi Esperanza,
    I recommend that you prepare it, you will see what a great cream!
    And the best thing is that it can be prepared with other legumes.
    Kisses!!

    Reply to Mayra Fernández Joglar
      Mayra Fernandez Joglar said
    ago 13 years

    Hi Sara,
    you can reduce them without any problem.
    You are absolutely right in saying that frozen creams lose texture. These creams well deserve to be made on the spot or the day before.
    I am very happy that you liked!
    Kisses!

    Reply to Mayra Fernández Joglar
      Mayra Fernandez Joglar said
    ago 13 years

    exactly!! uncooked or anything else. Directly from the package to the Thermomix.
    Kisses!!

    Reply to Mayra Fernández Joglar
      Conchi Liaño Guillen said
    ago 12 years

    I love the recipe but a question arises, is the blade not damaged by the hardness of the beans?

    Reply to Conchi Liaño Guillén
      Conchi Liaño Guillen said
    ago 12 years

    That looks good, but a question arises. Isn't the blade damaged by the hardness of the beans?

    Reply to Conchi Liaño Guillén
         Mayra Fernandez Joglar said
      ago 12 years

      do not worry about it. There are much harder products like ice and sugar that crush them without knowing it. The Thermomix is ​​all-rounder!
      Kisses!!

      Reply to Mayra Fernández Joglar
      Angela Díez Riaza said
    ago 11 years

    Why is it made with mineral water?

    Reply to Ángela Díez Riaza
         Mayra Fernandez Joglar said
      ago 11 years

      Hi Angela,

      There are areas in Spain where tap water has a lot of lime. That is why I recommend using mineral water so that the legumes cook better.

      A hug!

      Reply to Mayra Fernández Joglar
      protection said
    ago 9 years

    I have done it several times and it is amazing

    Respond to amparo
         Mayra Fernandez Joglar said
      ago 9 years

      Hello Amparo,

      Glad you like this recipe.

      He also gets me out of a lot of trouble and the result is surprising.

      Regards!!

      Reply to Mayra Fernández Joglar