cateory: courses
Black Bean Dip
Reviews: 198
Ingredients:
- Lemon wedges
-
- Always rinse canned beans to rid them of the slippery residue left over from the canning process. We’ve added vinegar and orange zest for a flavorful kick. Makes about 2 cups
- 13/4 cups canned black beans, drained and rinsed
- 1 red or yellow bell pepper, cored, seeded, and roughly chopped
- 1 canned chipotle in adobo, stemmed (see Note)
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons finely grated orange zest
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
-
How to make
Black Bean Dip
Black Bean Dip
- Food processor method:
- Place all the ingredients in a food processor fitted with the chopping blade; pulse until coarsely chopped, then process until fairly smooth.
- Hand-ground method:
- Place the beans in a large bowl and mash with a pastry cutter or a fork; finely chop the bell pepper and chipotle and add them to the mixture.
- Use the pastry cutter or fork to mash in the remaining ingredients.
- To store: Transfer to a nonreactive bowl, cover, and refrigerate for up to 3 days.
- Note: Seed the chipotle for a milder dip.
Comments for
Black Bean Dip
Black Bean Dip
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