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Black Bean Dip
Servings: Makes about 3 cups
- 1 Tablespoon vegetable oil or extra virgin olive oil
- 2 small yellow onions, chopped
- 4 cloves garlic, minced
- 2 red chilies seeded and chopped*, substitution: jalapeño peppers,
- 3 cups cooked black beans or 2 x (15.5 ounce) cans black beans, rinsed and drained
- 1 teaspoons salt
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh lime juice, more if desired
- 3 tablespoons water
- If starting with dried beans, soak and cook 1 cup black beans to yield 3 cups cooked.
- Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.
- Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro. Blend until smooth. If the dip is too thick, add more water or lime juice, little by little, to thin it out.
- Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.
Adapted from a recipe by Jennifer Segal Once Upon A Chef