| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Dip | 12 | Servings | |
INGREDIENTS
| 2 | c | Washed; cleaned black beans |
| 6 | c | Water; or so |
| 1 | md | Onion; chopped |
| 1 | tb | Minced or granulated garlic |
| 2 | tb | Salt |
| 2 | c | Cooked black beans (from above) |
| 1 | Jalapeno chile; minced | |
| 1 | sm | Chopped onion |
| 1 | tb | Fresh chopped garlic |
| 1 | c | Sour cream (or use yogurt) |
| 1 | ts | Cumin |
| Salt and pepper to taste |
INSTRUCTIONS
BEANS BLACK BEAN DIP First prepare the black beans: Put all ingredients in a suitable pot. Bring to boil, then reduce heat to low and simmer 2-3 hours, or until tender. Add more water if needed, and skim foam off the top. Black Bean Dip: Puree the beans in a blender or food processor. Add rest, puree until smooth.. Chill before serving. For a great smokey tasting dip, use chipotle(s) instead of jalapenos! CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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