Monday, June 23, 2008

Recipe: Black beans pureed with zest of Lime and Garlic

What's a food blog with no recipes?

Here's one I made up recently that I was a huge fan of, and is actually very easy.

Zesty Lime and Garlic puree of Black Beans

2 16oz cans Black Beans (you know, normal size cans) - drain but reserve the water
1 Lime, zested
3+ Garlic cloves, minced
3-4 tbsps Extra Virgin Olive Oil
1/4 - 1/3 of a Jalepeno pepper, seeds in (unless you want it mild- seeds out and deveined)

Garnishes/Toppings: Caramelized onions and chopped cilantro or mint.

Heat the oil in a small saucepan over medium to medium low heat. Once it's hot enough to make the garlic sizzle (but nowhere near smoking hot!), add the garlic. After it becomes very fragrant, say 1-2 minutes, add the zest of the whole lime. Sizzle until the lime zest loses its bright green color, about 3 minutes. Be sure that the garlic does not brown at all, and the zest does not burn. Add the beans and cook, stirring, for about 10 minutes.

Add the beans from the pot, the jalepeno chunk and the juice of half the lime to the food processor or blender. Blend till smooth, adding the reserved bean water as necessary.

I'm not positive the saute of the zest is necessary or beneficial, but I have a hunch. I'm going to have to try it with it added fresh. I'll post any findings.

Try it with: fresh corn tortillas made with grated lime zest!

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