Here is the perfect match for thin, crisp corn chips, a great kick-off for a zesty Mexican menu. Black beans are tasty little members of the high-fiber legume family. According to Lisa Turner in “Meals that Heal,” they help prevent heart disease, stabilize blood-sugar levels, lower cholesterol, and help prevent obesity. So healthy and so yummy–and this dip can be stored in the fridge for up to two weeks!
Super people-pleasing, Tangy Black Bean Dip is a great addition to parties of all kinds.
2 cups dried black beans (4 cups cooked)
1 ½ tablespoons vegetable oil
1 medium onion, chopped
1 medium bell pepper, any color, chopped
2 medium cloves garlic, minced
1 ½ tablespoons ground cumin
1 ½ tablespoons ground coriander
1 tablespoon chili powder
1/3 to ½ cup cider vinegar
Salt, to taste
1. Sort, rinse, soak and cook the beans by your preferred method (or skip this step and use canned beans).
2. In a heavy-bottomed frying pan, heat the oil over medium-high heat. When hot, add the onions, peppers, and garlic, and saute until the onions are translucent. Add the cumin, coriander, and chili powder and saute 1 minute, stirring often. Add the vinegar and stir to dislodge any browned bits in the bottom of the pan.
3. In a food mill or food processor, puree the bans and the pepper mixture until smooth. Season with salt.
Yields 3 ½ cups.