| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Dip | 12 | Servings | |
INGREDIENTS
| 2 | c | Washed, cleaned black beans |
| 6 | c | Water, or so |
| 1 | Onion, chopped | |
| 1 | T | Minced or granulated garlic |
| 2 | T | Salt |
| 2 | c | Cooked black beans, from |
| above | ||
| 1 | Jalapeno chile, minced | |
| 1 | Chopped onion | |
| 1 | T | Fresh chopped garlic |
| 1 | c | Sour cream, or use yogurt |
| 1 | t | Cumin |
| Salt and pepper to taste |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 103
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 1666.9mg
Potassium: 335.5mg
Carbohydrates: 15.8g
Fiber: 5.3g
Sugar: <1g
Protein: 7.8g