Black Bean Puree

I love this recipe.  I make it at home a few times a month and use it as a side dish, burrito/quesadilla filling, or turn it into black bean patties by adding bread crumbs.  On the trail, I’m just going to spread it on tortillas and eat it for lunch.

Yield: 4.5-5 cups (wet) and 2.75 cups (dry).  Roughly 9 lunch portions

1 onion, diced

1 jalapeno, diced

1 bell pepper, diced

5 garlic cloves, minced

2 small cans green chilis

1 TB sambal (or favorite hot sauce)

3 cans bean, drained and rinsed

1/2-3/4 cup chicken stock

1 lime




Chili Powder

Saute onion, jalapeno, bell pepper in a few TB chicken stock with salt and pepper until soft and then add green chilis, sambal and garlic.  Cook a couple minutes.  Add 1/2 cup chicken stock and all the black beans, season to taste with salt, cumin, oregano and chili powder (I used a rough ratio of 2 parts chili powder to 1 part cumin and 1/2 part oregano).  Puree using a blender or immersion blender (I prefer the immersion kind).  It should look like this:


Yum.  It’s basically a very tasty version of refried beans.  Cook on medium-high heat for 5-7 minutes.  Then spread it on the drying trays:


It helps to spread it as evenly and thinly as possible.  I set my dehydrator to 135 degrees and let it go for 15 or so hours.  Then I took it out and crumbled it up.


It now looks like chocolate flavored corn flakes.  Try it in a bowl of milk, or add a few tablespoons of water to it in the Sierra Nevada Mountains and enjoy with tortillas.


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