| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Home5 | 1 | servings | |
INGREDIENTS
| 1 | lb | Dry black beans |
| Water | ||
| 1 | bn | Scallions – sliced |
| 1/4 | c | Chopped cilantro |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | c | Olive oil |
| 1 | Chopped yellow onion | |
| 4 | Minced garlic cloves | |
| Sliced scallions and cilantro sprigs for | ||
| ; garnish |
INSTRUCTIONS
Directions: Place the black beans in a heavy pot with enough water to cover them by 2 inches. Bring to a boil and boil for 2 minutes. Remove from heat and let stand covered for 2 hours. Drain and rinse the beans and return them to the pot. Add the scallions and cilantro and fresh water to cover. Bring to a boil and then reduce heat. Cover and simmer until the beans are tender, about 45 minutes. Drain and save about 1 1/2 cups of the bean liquid. Place the beans, liquid, salt, and pepper in a food processor. Cover and process until pureed. To fry the beans, heat the olive oil in a large skillet. Saut. the onion and garlic until tender. Add the bean puree and saut. until heated through. Garnish and serve as a dip with tortilla chips. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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