Spicy black bean dip
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Washed; cleaned black beans |
| 6 | cups | Water; or so |
| 1 | medium | Onion; chopped |
| 1 | tablespoon | Minced or granulated garlic |
| 2 | tablespoons | Salt |
| 2 | cups | Cooked black beans (from above) |
| 1 | Jalapeno chile; minced | |
| 1 | small | Chopped onion |
| 1 | tablespoon | Fresh chopped garlic |
| 1 | cup | Sour cream (or use yogurt) |
| 1 | teaspoon | Cumin |
| Salt and pepper to taste | ||
Directions
BEANS
BLACK BEAN DIP
First prepare the black beans: Put all ingredients in a suitable pot. Bring to boil, then reduce heat to low and simmer 2-3 hours, or until tender. Add more water if needed, and skim foam off the top.
Black Bean Dip: Puree the beans in a blender or food processor. Add rest, puree until smooth.. Chill before serving.
For a great smokey tasting dip, use chipotle(s) instead of jalapenos! CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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