Black Bean Dip
March 3, 2010
Saturday evening, when I had some great friends over, I made several dishes. I’ve already shared the Chocolate Cake and Frosting, but I wanted to share two other dishes as well.
First, the Black Bean Dip. Since we were having Indian food, I served the dip with pita chips. It would also be delicious with Tortilla Chips.
Black Bean Dip
Ingredients:
2 Cups Black Beans – drained
1/2 Cup hot water
1 Tbsp Vegetable Oil
2 Tbsp Minced Garlic
1 tsp ground Corriander
1 tsp ground cumin
1/4 cup Cilantro – chopped
1/2 tsp Cayenne Pepper
1-2 limes – juiced
1/2 tsp salt
Directions:
Place the beans in a blender or food processor and cover with the hot water. Let them sit.
Heat the oil of medium heat, add the garlic, corriander, cumin and saute’. Stir frequently for about 8-10 minutes.
Add the spice mixture, cilantro, and chile to the beans and puree’ until chunky, 10-20 seconds.
Add lime juice and salt to taste
Note: Bean dip keeps in the refrigerator for up to 5 days, but it tastes better at room temperature or heated.
Even two days later when I served this dip for our small group, it got rave reviews! Enjoy!
