From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Mexican Bean Paste
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Instructions
1
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Peel and finely dice the garlic and shallot. (Optionally, halve the jalapeño chili and cut into thin strips).
2
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Drain the beans and rinse them thoroughly in a colander.
3
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Heat canola oil in a pan, add the diced shallots and garlic (and possibly the jalapeño) and sauté with a pinch of salt until translucent.
4
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Once the shallots are slightly translucent, add the tomato paste and sauté briefly. Then add the beans to the pan, sauté for 20 to 30 seconds, and then deglaze with water.
5
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Simmer the beans over medium-high heat until almost all the water has evaporated. Then mash the beans with a wooden spoon or a potato masher.
6
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Season the bean paste with salt, pepper, and the juice of half to one lime. Serve immediately, or transfer to an airtight container or jar and store in the refrigerator for up to five days.
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Glycemic Load
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