Mexican Red Bean Paste

A dense and creamy deep red puree, exhaling cumin and chili aromas. The texture is firm enough to hold its shape while remaining melt-in-the-mouth soft.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 433
• Protein: 18 g
• Carbs: 64 g
• Fat: 10 g

Ingredients

• 400 g Red bean ( cooked and drained )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( pressed )
• 2 tbsp Sunflower oil
• 1 tsp Cumin ground
• 1 piece Hot chili pepper ( seeded and minced )
• 1 tbsp Lime juice
• 1 pinch Gray sea salt
• 400 g Black bean paste (Chunjang) ( drained )

Instructions

1. Sauté the garnish

   Chop the onion and garlic. In a sauté pan, heat the sunflower oil. Sauté the garnish without browning until the onion becomes translucent.

2. Toast and deglaze

   Stir in the cumin and chopped chili. When the spices are fragrant, add the drained red and black beans with a small ladle of their cooking liquid to bind.

3. Mash and reduce

   Mash the mixture with a potato masher or fork. The paste should thicken, become matte, and pull away from the sides of the pan. Finish with the lime juice.

Chef's tips

• If the paste is too dry, loosen it with a bit of broth.
• For a smoother texture, use an immersion blender briefly.

Storage

Keeps for 3 days in the refrigerator in an airtight container.