Inspired by a visit to a San Francisco restaurant, I’ve created this amazing puree that can be eaten as a side dish, a dip, or in any number of appetizers.
Ingredients:
1 cup vegetable broth
1/4 cup olive oil
1/2 onion, chopped
8 garlic cloves, chopped
2 cans of black beans, drained and rinsed
1 1/2 tsp salt
1/2 tsp cumin
4 tbsp lime juice
1/4 cup cilantro
Prepare:
Saute onions and garlic in oil until soft.
Add black beans and broth. Bring to boil, then simmer until all liquid is absorbed, stirring occasionally.
Put hot black bean mixture in food processor. Add salt, cumin, lime juice and cilantro. Process until smooth.
Taste for salt and cumin balance. Add tablespoon of water for consistency, if needed.
Return mixture to small sauce pan, low heat, so that you can serve this hot.
The Baker's Dad 