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Dal Bukhara (Baked Black Beans) 'Easy' Recipe

Made with canned Mexican Black beans, Tomato Puree, Butter, Cream, Sour cream, and spices.

Traditionally, dried skin-on whole black beans are soaked in water overnight and than cooked in lots of water for hours on charcoal ambers. The cooked beans are pureed. Tomatoes, garlic, ginger, hot chili peppers and salt are ground together and cooked with pureed cooked beans in cultured-butter (Makhan), and clotted dairy cream (Malai). It is a long time consuming process and may take up to 24 hours. We will simplify the process to less than 30 minutes

Ingredients

1. Garlic cloves, peeled: 2
2. Ginger root, peeled grated: ½"x1"
3. Canned Mexican Black beans (Frijoles Negros): 2 cans. 15 oz per can
4. Tomato Puree or Sauce: ½ cup
5. Cayenne pepper, ground: ¼ teaspoon
6. Sea-salt: Pinch to your taste. Canned Mexican black beans already have salt.
7. Butter, un-salted: 2 Tablespoon
8. Sour cream: 1 Tablespoon
9. Heavy whipping cream: 1 Tablespoon

Method

1.Add Garlic and Ginger to a food processor. Process 10 seconds. Add canned beans (Do not discard liquid). Process for 2 minutes. Add remaining ingredients. Process for one minute.

2. Transfer contents from food processor to the stock pot. Simmer, covered, on low heat for about 20 minutes. You should have thick smooth soup.

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