| 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.
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