How to Make Bean Puree

These scallops are atop a green fava bean puree.

Find out all the ways you can use beans beyond an addition to chilis or soups. Pureed beans are a kitchen secret used by chefs and home cooks to thicken soups, to add nutrition to casseroles, for a chip dip, for homemade baby food or to spread on sandwiches. Cooked beans such as white beans, chickpeas, black beans or pinto beans are good choices for making bean puree. Save time with drained and rinsed canned beans for making the easiest bean puree possible.

Things You'll Need

• 2 cans (14 oz. each) beans
• Colander
• Food processor, blender
• 2 to 4 tbsp. vegetable oil or chicken broth (optional)

Instructions

1. Pour the contents of the cans of beans into a colander to drain.

2. Rinse the beans in the colander under running water to get rid of excess salt from the canning process.

3. Transfer the beans to a food processor or blender.

4. Puree the beans in the food processor or blender until smooth, and optionally add the vegetable oil or chicken broth to the beans while the blender or food processor is running to thin the puree to your desired consistency.

5. Serve the bean puree in recipes, as a dip or for baby food.

References

• The Sneaky Chef: White Bean Puree
• Utah State University Extension: Cooking With Food Storage Ingredients: Dry Beans; Adrie Roberts