Tangy Black Bean Dip
Here is the perfect match for thin, crisp corn chips.
Yields 3 1/2 cups.
Ingredients
- 2 cups dried black beans (4 cups cooked)
- 1 1/2 Tablespoons vegetable oil
- 1 medium onion, chopped
- 1 medium bell pepper, any color, chopped
- 2 medium cloves garlic, minced
- 1 1/2 Tablespoons ground cumin
- 1 1/2 Tablespoons ground coriander
- 1 Tablespoon chili powder
- 1/3 to 1/2 cup cider vinegar
- Salt, to taste
Directions
- Sort, rinse, soak and cook the beans by your preferred method
(or skip
this step and use canned beans).
- In a heavy-bottomed frying pan, heat the oil over medium-high heat.
When
hot, add the onions, peppers, and garlic, and sauté until the
onions
are translucent.
Add the cumin, coriander, and chili powder and sauté 1 minute,
stirring often.
Add the vinegar and stir to dislodge any browned bits in the bottom of the
pan.
- In a food mill or food processor, puree the beans and the pepper
mixture
until smooth.
Season with salt.
Helpful Hint
If you're going to eat this dish within two hours of making it, use the
lesser
amount of vinegar. Use more if the dip will be served more than
two
hours later because it mellows with time.
