Feroze Kitchens Co.
  • HOME
  • MEET RICHARD
    • PHILOSOPHY
    • CULINARY SERVICES
    • PRICING
  • CONTACT
  • BEHIND THE SCENES
    • PORTFOLIO
    • GALLERY >
      • Artisan Bread Making
      • Artisan Goats Cheese & Butchery
      • Artisan Wine Making
      • Canning & Preserving @ Home
      • Japan, China & S.E. Asia Eats
      • South America Eats
    • RECIPES >
      • Artisanal Squash Ravioli
      • Artisanal Ricotta Cheese
      • Basil Vinaigrette
      • Beef Wellington
      • Beet Soup
      • Black Been Purée [Dip]
      • Bouillabaise
      • Butchery 101: Knife Meets Chicken
      • Butter Chicken
      • Cast Iron Loaf
      • Caverhill Carrot Cake
      • Chicken Galantine
      • Chicken Wing Confit
      • Chicken Liver Mousse
      • Chickpea Purée [Hummus]
      • Chocolate Mousse
      • Cinnamon Crème Brûlée
      • Confit Technique
      • Coq Au Vin
      • Lamb Navarin
      • Lentil Soup
      • Lovage Soup
      • Macarons
      • Mozzarella Cheese
      • Pad Thai
      • Raita Yogurt Sauce
      • Roast Lamb
      • Salmon Terrine
      • Seafood Coulibiac
      • Soubise Sauce
      • Sticky Toffee Pudding
      • Strawberry Mousse
      • Sunchoke Sauce
      • Sunchoke Soup
      • Sweet Potato Pancake
      • Sweet Potato Puree
      • Thai Chicken Green Curry
      • Tiramisu
      • Tom Yam Goong
      • West Indian Curry
    • DOUGH TECHNIQUE >
      • BRIOCHE DOUGH
      • BISCUIT DOUGH
      • COOKIE DOUGH
      • GNOCCHI DOUGH
      • MILK BREAD DOUGH
      • PASTA DOUGH
      • PÂTE A CHOUX
      • PIE DOUGH
      • PIZZA DOUGH
      • SWEET PASTRY DOUGH
    • BATTER TECHNIQUE >
      • KEY CONCEPTS
      • CAKES [ FAT ]: CREAMING METHOD
      • CAKES [ FAT ]: FOAMING METHOD
      • CAKES: NO-FAT METHOD
      • BATTERS: STRAIGHT-MIX METHOD >
        • BATTER: QUICK BREADS / MUFFINS
        • BATTER: FRITTER
        • BATTER: PANCAKE
        • BATTER: CREPE
        • BATTER: POPOVER
Picture

Black Bean
Purée / Dip
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.Com

Picture

Ingredients List

  • 1 White Onion, Sliced
  • 4 Cloves Garlic, Sliced
  • 2 Cups Water
  • 1 Cup Dried Black Turtle Beans (Soaked in Cold Water for 24 hours)
  • OR: 1 Can Cook Black Turtle Beans
  • Spices: 2 Tsp. Cumin & 2 Tsp. Dried Chilies. Toasted & Ground.
  • 2 Bay Leaves
  • Salt & Pepper, To Taste

Step 1
In a medium/small size stock pot on medium heat, saute onions and garlic with a tbsp of vegetable oil until soft and tender.  The onions and garlic should have no colour.
Picture
Step 2
Add the black beans to the stock pot. Add water, cover with lid and bring to a boil.  Then reduce to a simmer.


Picture
Step 3
Once liquid is lowered to a simmer, add spices and bay leaves.  Cover with lid and simmer until the black beans are tender and soft to the touch.  If using canned beans, cook for 10 minutes.

Picture

Step 4
Remove from heat.  Remove bay leaves.  Using a hand blender or food processor, blend mixture to a fine, smooth paste consistency.  Add more water and adjust with salt to get your ideal dipping consistency. 

Picture
Step 5
Note that the dip will become more stiff when chilled.  Finish the dip with the freshly chopped cooked beans or fresh tomatoes, and adjust seasoning if necessary. Serve Cold!


Picture
BLACK BEAN DIP
A protein rich and hearty dip, perfect with fresh cut mixed vegetables like carrot, celery and cucumber.


Picture
Feroze Kitchens Co. | Chef & Owner:  Richard Feroze, R.S.E.
[Toronto] 416.710.8126 | [Vancouver] 778.990.7660
Richard.Feroze@Outlook.com
Proudly powered by Weebly