Black Bean Dip
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Black Bean Dip
YIELD Makes 3 cups
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INGREDIENTS
| 3/4 | cup uncooked black beans, rinsed and sorted |
| 1 | tablespoon vegetable oil |
| 1 | large onion, chopped |
| 3 | cloves garlic, minced |
| 1/2 | cup thick and chunky salsa (medium or hot) |
| 1 | can (4 ounces) chopped mild or hot chili peppers, well drained |
| 1 | tablespoon lime juice |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 1/8 | teaspoon hot pepper sauce |
| Sour cream | |
| Tortilla chips | |
PREPARATION:
- To quick soak beans, place beans in large saucepan; cover with 4 inches water. Bring to a boil over high heat. Boil 2 minutes. Remove from heat; cover. Let stand 1 hour; rinse and drain.
- Add 2 cups fresh cold water. Bring to a boil; reduce heat. Cover and simmer 1-1/2 hours or until beans are tender.
- Heat oil in medium skillet over medium-high heat. Add onion and garlic. Cook and stir 3 minutes or until onion is tender.
- Transfer onion and garlic to food processor. Add beans, salsa, chilies, lime juice, salt, black pepper and hot pepper sauce; process until almost smooth, scraping side of bowl occasionally.
- Cover; refrigerate 2 hours to allow flavors to blend. Top with sour cream and serve with tortilla chips. Garnish, if desired.
Note
Substitute 1 can (15 ounces) black beans, drained, for dried beans and preceed with step 3, if desired.
This recipe appears in:
Mexican
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