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{{#seo:
|title=Mexican bean and cheese puree a cheese recipe
|titlemode=replace
|keywords=#beans #mexicanbeanandcheesepuree #oliveoil #simmer #grated #bean #stock #chillies #tabascosauce #mexican #mexico
|hashtagrev=032020
|description=Based on a recipe from my cookbook of the moment: Diana Kennedy's wonderful Mexican cookbook, Essential cuisines of Mexico
}}

{{Template:AdvancePreparation}}

Based on a recipe from my cookbook of the moment: Diana Kennedy's wonderful [[Mexican]] cookbook, ''Essential cuisines of [[Mexico]]'' ISBN 9780307587725, this Mexican baked bean recipe would make a great side dish, a snack-style lunch dip for crispy tortilla chips or even a main course.
{{recipesummary
|TotalCalories = 2347
|PortionCalories = 586
|DatePublished=20th January 2013
|Author=Chef
|Servings = Serves 4 to 6
|Difficulty = 2
|TotalTime = 15 hours
|PrepTime = 12 hours 15 minutes
|CookTime = 2 hours 45 minutes
|Image = [[Image:Mexican bean and cheese puree recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Wow! I remember this''

5/5

This was great and it's veggie!
[[User:TheJudge|The Judge]] 
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{{RecipeIngredients
| 180 g [[Dried|dried]] [[Kidney beans|kidney beans]]
| 2 [[Litres|litres]] of weak [[Vegetable Stock|vegetable stock]]
| ½ a small [[Onion|onion]], peeled and roughly chopped
| 1.5 tablespoons [[Vegetable oil|vegetable oil]]
| 100 ml [[olive oil]]
| 1/2 to 1 teaspoon [[Sea Salt|sea salt]]
| 110 ml full [[Cream|cream]] [[Milk|milk]]
| 3 [[Ancho chillies|ancho chillies]], rehydrated and deseeded
| 110 g strong [[Cheddar cheese|cheddar cheese]], roughly [[Grated|grated]].
| Freshly ground [[black pepper]] and [[Tabasco sauce]] to taste
}}

===[[Mise en place]]===
* Preheat the [[Oven|oven]] to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour].
===Method===

{{RecipeMethod
| Soak the beans in cold water overnight, rinsing and draining a few times if possible.
| Cover the beans with twice the volume of cold water, bring to the boil and simmer uncovered for 30 minutes. Skim any scum that appears on the surface.
| Drain the beans and return to the pan. Pour 1.5 tablespoons of [[Oil|oil]] over the beans, add the onion pieces and the stock. Bring to the boil, cover and reduce to a simmer.
| [[Simmer]] for about 30 minutes or until they are softening and the skins beginning to [[Split|split]].
| Add the 100 ml of olive oil to a [[Casserole dish|casserole dish]] and place in the oven whilst it is preheating.
| Add the [[Salt|salt]] and continue to [[Simmer|simmer]] for another 35 minutes until the [[Beans|beans]] become a mush. this time will very depending upon the type of bean.
| If they dry out during this stage add a little more [[Stock|stock]].
| Remove the [[Beans|beans]] from the heat, drain them and using a [[Food processor|food processor]], blend them to a purée with the [[Milk|milk]] and [[chillies]].
| Taste for seasoning and add [[Tabasco sauce]] to taste if using.
| Once the [[Oven|oven]] is hot, carefully stir the [[Bean|bean]] purée into the hot [[Oil|oil]] and mix very well. Don't be concerned about the obvious amount of excess oil, this will absorb into the bean mixture during the last 15 minutes of cooking.
| Return the [[Casserole|casserole]] of [[Beans|beans]] to the [[Oven|oven]] and [[Bake|bake]] the [[Puree|puree]] for about 45 minutes to 1 hour.
| By now the [[Beans|beans]] should be [[Drying|drying]] out at the edges, don't add any more [[Stock|stock]] at this stage.
| Sprinkle the [[Beans|beans]] with the [[Grated|grated]] [[Cheese|cheese]] and return to the [[Oven|oven]] for 15 minutes or until melted.
| Serve directly.
}}
===Variations===
I like to fiddle with my recipes and encouraged by the recent success [[Dal makhani]], I also added 3 fat crushed cloves of [[Garlic|garlic]] and 200 ml of chopped tomatoes at the blending stage.

[[Dried|dried]] [[Kidney beans|kidney beans]], [[chick peas]] or any similar dried [[Bean|bean]] work fine in this recipe.

I think that [[yogurt]] would work just as well as [[milk]] too.
===Serving suggestions===
Serve with [[soured cream]] and plain [[tortilla chips]] to use as edible spoons!
===Chef's notes===
I used [[dried black lentils]] for the beans and for health reasons, [[olive oil]] for the vegetable oil as this recipe uses rather a lot. For the cheese I used a mixture of mature [[gouda]] and mature [[cheddar]].
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Mexican recipes]]
[[Category:Tex-Mex recipes]]
[[Category:Main courses]]
[[Category:Snacks and light bites]]
[[Category:Starters]]
[[Category:Tapas, mezze and antipasti]]
[[Category:Vegetarian recipes]]
[[Category:Cheese recipes]]
[[Category:Grain and bean recipes]]
[[Category:Vegetable recipes]]
[[Category:Favourite recipes]]
[[Category:Baked or roasted]]
[[Category:Unusual recipes]]

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