Here’s our last South of the Border inspired recipe for the week, a smokey black bean dip. This recipe is is sort of twofold. One: I wanted to make a healthy snack that I could grab out of the fridge when the late afternoon snackies hit. Two: I had a couple bags of dried black beans in my pantry that I wanted to use up. Oh…and I had that little can of chipotle peppers I can’t seem to find enough uses for sitting in the fridge. So, threefold.
I love the smokey flavor the chipotle peppers give this black bean dip and the freshness from the other simple ingredients. I served my smoke black bean dip with loads of colorful bell peppers, but it’d be great with your favorite tortilla chip. I even love making my own tortilla chips. Just get regular flour tortillas, cut them in triangles and lay them on a baking sheet. Sprinkle a teeny bit of salt on them and bake at 350 for about 10 minutes until they start to turn golden brown. Delish!
Smokey Black Bean DipSERVES makes about 2 1/2 cups PrintDownload
- 2 cups of cooked black beans. 2 cans or 1 cup dried. Directions to make dried beans below.
- 2 tsp of olive oil
- 2 tsp of ground coriander
- 2 tsp of cumin
- 1/2 cup red, yellow or white onion
- 1 jalapeño, chopped and seeded
- 1/4 cup chopped fresh cilantro
- 3-4 tsp of chipotle peppers in adobo sauce
- 1 clove of garlic, roughly chopped
- juice of 1 lime
- 1/2 tsp of salt or to taste
- For the beans:
- Rinse the beans in a colander. Put them in a medium saucepan and cover them with water, about an inch above the beans. Bring to a boil and let them boil for 1-2 minutes. Remove them from the heat and cover them. Allow the beans to sit for 1 hour.
- Drain off the water and rinse the beans again in a colander. Put the beans back in the sauce pan and cover them with water or broth about two inches above the beans. If you’re just adding water, you can add 1/4 of a white, yellow or red onion and about 1/2-1 teaspoon of salt for added flavor. Cook the beans for 1-1 1/2 hours until they are tender, but not mushy.
- In a small sauté pan, heat the olive oil to medium heat. Add the onion, cumin and coriander. Cook for about 5-7 minutes until the onion starts to soften and become translucent. If it starts to dry out, you can either add more olive oil OR to keep the calories down, add a couple teaspoons of water. Add the garlic and cook for another minute or so. Set the mixture to the side and allow it to cool.
- Add the black beans, lime juice, chipotle and jalapeño peppers, cilantro, salt and onion mixture to a food processor. Process until smooth. If it's having a hard time moving around the processor easily, add a couple tablespoons of water until it's smooth. Taste to make sure the flavors are in check. Add extra salt or lime juice if need be.
- Serve with sliced peppers or tortilla chips.