Black Bean Puree With Cilantro Food

BLACK BEAN PUREE WITH CILANTRO

Steps:

• 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.
• 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.

CHILLED BLACK BEAN PURéE WITH BASMATI AND MANGO

Steps:

• Soak black beans in cold water for 2 hours. Drain. Combine beans, water, herbs, vegetables, chili and sugar in 1 1/2-gallon stock pot, cover, and bring to simmer over medium heat. Reduce heat to low, and cook, covered, stirring occasionally, until beans are tender, 45 minutes to an hour.
• Remove carrot, celery, onion and bay leaf from soup with tongs. Ladle half the soup into blender and purée until smooth. Transfer to a bowl (not plastic). Purée remaining soup and transfer to bowl. Stir in 1 1/2 teaspoons salt. Cover, and refrigerate, or stir over ice water bath at room temperature until very cold (about 5 hours in refrigerator, about 1 hour over ice).
• Bring 3 cups salted water to a boil over high heat in medium saucepan. Stir in rice, lower heat, cover, and simmer, stirring occasionally, until rice is tender, about 30 minutes. Drain rice, rinse with cold water, shake dry, transfer to bowl, cover, and refrigerate until ready to use.
• To serve, taste soup and adjust seasoning. Stir scallion and cilantro into rice. Season lightly with salt and pepper. Peel, and dice mango or avocado, toss with lime juice and salt. Spoon 1/4 cup seasoned rice into center of 6 chilled soup plates. Ladle soup over it. Top with mango or avocado.

TLAYUDA WITH BLACK BEAN PUREE (AKA MEXICAN UNPIZZA)

Steps:

• Preheat oven to 450 degrees.
• If using dried beans, add salt, pepper, garlic, onion, chili powder and cumin in last few minutes of cooking. Place mixture in blender or food processer with enough liquid to allow machine to do its work and roughly puree.
• If using canned beans, add seasonings and warm mixture gently in a saucepan, stirring, to take the edge off of the garlic and onion. Then roughly puree with a little of the liquid as necessary.
• Place the tortillas on pizza peel or baking sheet and evenly spread with the bean mixture and then the cheese.
• Bake for 5 minutes, then sprinkle with cabbage and cilantro if using. Bake another 5 minutes until the topping is hot and tortilla is crisp on the edges. Cut into wedges if desired.

BLACK BEANS WITH GARLIC, CUMIN, AND CILANTRO

Steps:

• Rinse black beans and drain. Chop garlic. In a nonstick skillet cook garlic and cumin in oil over moderate heat, stirring, until fragrant. Add black beans, juice or water, and salt and cook, stirring, until beans are heated through. Stir in cilantro.