Spicy Black Bean Dip

"If jalapeños are too hot for your palate, use another type of chili."
 
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Ready In:
35mins
Ingredients:
8
Yields:
1 1/2 cups
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ingredients

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directions

  • Heat undrained black beans in pan on stove.
  • Meanwhile, heat olive oil in skillet and add onion, jalapeños and garlic.
  • Slowly sauté onion mixture until onions are brown (approx. 8 minutes on medium/low heat). Remove from heat.
  • When beans are thoroughly heated, drain liquid from beans via colander. Retain liquid.
  • In separate bowl mash hot black beans with fork until mostly mush.
  • Add onion mixture, cumin and salt to black beans and mix.
  • Add lime juice and mix.
  • Add retained black bean liquid teaspoon by teaspoon until you get your desired consistency (more for thinner, less for thicker).
  • Cover with plastic wrap and set in refrigerator for at least 1 hour to cool and meld flavors (the longer it sits the better).
  • Serve with tortilla chips, plain mini rice cakes or bell pepper slices.

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RECIPE SUBMITTED BY

I’m a single gal in my mid-20’s, raising 2 cats and a horse. A lacto-(sometimes ovo)-vegetarian since 1996 (childhood rebellion run wild), I work or volunteer for various local boutique wineries & vineyards in Northern California. I use locally grown, organic produce whenever possible. I don't own a microwave or a food processor - probably because my kitchen is too small to fit them in! It also lacks a dishwasher, so any meal that is easy to clean up is a plus. At age 18, I underwent a 16 level spinal fusion with titanium rods to correct idiopathic scoliosis, which left uncorrected, would have put me in a wheelchair. Since then I have been in 3 car accidents, one of which shattered my left hand (rebuilt) and triggered fibromyalgia. When not working or cooking, I ride and train horses, paint badly (acrylic), play the guitar and piano, garden (organic), collect books and try to improve my calligraphy.
 
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