Smoky, earthy, and slightly herbal from the epazote, this black bean puree is a kitchen workhorse. It goes under eggs, inside tacos, on the side of anything, or spread across a tostada.
Ingredients
- 1 can black beans (large/100oz)
- 1 chipotles
- ½ sprigs epazote
- salt & pepper
Instructions
- 1Combine black beans with their liquid, chipotles, and epazote in a saucepan.
- 2Bring to a gentle simmer over medium heat.
- 3Remove epazote sprigs.
- 4Season with salt and pepper.
- 5Transfer to a blender and blend until completely smooth. Add a small amount of water if the puree is too thick.
Cook's Note
Epazote is strong, two sprigs in a simmer is plenty. Pull the sprigs before blending or they leave tough stem bits in the puree.
Best Served With
Under fried or scrambled eggs, inside tacos, spread on tostadas with queso fresco and pickled onion. Also works as a dipping sauce for chips.
Why This Recipe Works
Chipotle adds smokiness that plain black beans lack, and the adobo sauce adds a bit of acid that brightens the flavor. Epazote is the traditional herb for black beans in Mexico, it cuts the earthiness and adds a distinctive green note that no other herb replicates.
Make It Yours
- Add a clove or two of garlic to the simmer for a more savory puree
- For more heat, use 6 chipotles
- Finish with a small squeeze of lime after blending
Leftover Strategy
Keeps refrigerated for up to 5 days. Freezes well up to 3 months. Reheat in a small pot with a splash of water, stirring.
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Pairing
Alongside most Mexican breakfast and lunch dishes. With eggs, a cold glass of fresh orange juice.