Mexican Red Bean Paste
25 min
total
4
people
320
calories per serving
Ingredients
4 people
- 400 gRed bean (cooked and drained)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (pressed)
- 2 tbspSunflower oil
- 1 tspCumin ground
- 1 pcHot chili pepper (seeded and minced)
- 1 tbspLime juice
- 1 pinchGray sea salt
- 400 gBlack bean paste (Chunjang) (drained)
Method
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.
- 1
Chop the onion and garlic. In a sauté pan, heat the sunflower oil. Sauté the garnish without browning until the onion becomes translucent.
- 2
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 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.
Frequently asked questions
How do you get this dish right?
- If the paste is too dry, loosen it with a bit of broth.
- For a smoother texture, use an immersion blender briefly.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container.
4.1
16 reviews
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