| 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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