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.
Adapted from “The Bean Harvest Cookbook” by Ashley Miller (Taunton Press, 1998). Copyright (c) 1998 by Ashley Miller. Reprinted by permission of Taunton Press.
Adapted from “The Bean Harvest Cookbook” by Ashley Miller (Taunton Press, 1998).