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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC



Black Bean Purée (no oil, plant-based) Prep time = 30 minutes Makes 1 ½ cups


Simple and simply delicious, you can make a host of tasty and nutritious bean purées by easily varying the bean type (did you know there are over 800?) & changing up their complementary herbs and spices, aromatics. Great eaten by the spoonful, spread on a cracker, used as a dip for plant-based chips & crudité, or in a sandwich or wrap with sliced tomato, a sliver of avocado, sauteed peppers & onions lettuce or baby greens.





6 cups of cooked black beans or 3 15-oz can, rinsed well

1 head roasted garlic* , peeled

½ -1 jalapeno or other chili

1 tsp dry roasted cumin seed, ground

zest of l lime

juice of ½ lime

salt to taste

Handful of cilantro leaves


* To roast a head of garlic, remove loose, papery outer layers & roast for 30 minutes in a 350 degree F oven. When cool enough to handle, divide into cloves & peel.






Combine all ingredients, except cilantro, in food processor and blend until smooth, adding ¼-to ½ cup of water to achieve your desired consistency.


Garnish with chopped cilantro.



Black Bean Purée