See Also: Black Bean Dip(recipes)
Black Bean Salsa(recipes)
Black Bean Chili(recipes)
black-eyed bean(dictionary)
Black Bean Quesadillas(recipes)
Black Bean Tostadas(recipes)
Black Bean Soup(recipes)
Black Bean Burgers(recipes)
Black Bean Tortilla Pinwheels(recipes)
Balinese black-eye bean salad(recipes)

Black Bean Dip (recipes)


Black Bean Dip

Yield: Makes 3 cups



Ingredients:



3/4cup uncooked black beans, rinsed and sorted

1tablespoon vegetable oil

1large onion, chopped

3cloves garlic, minced

1/2cup thick and chunky salsa (medium or hot)

1can (4 ounces) chopped mild or hot chili peppers, well drained

1tablespoon lime juice

1/4teaspoon salt

1/4teaspoon black pepper

1/8teaspoon hot pepper sauce

Sour cream

Tortilla chips









Preparation:





1.To quick soak beans, place beans in large saucepan; cover with 4 inches water. Bring to a boil over high heat. Boil 2 minutes. Remove from heat; cover. Let stand 1 hour; rinse and drain. 2.Add 2 cups fresh cold water. Bring to a boil; reduce heat. Cover and simmer 1-1/2 hours or until beans are tender.3.Heat oil in medium skillet over medium-high heat. Add onion and garlic. Cook and stir 3 minutes or until onion is tender.4.Transfer onion and garlic to food processor. Add beans, salsa, chilies, lime juice, salt, black pepper and hot pepper sauce; process until almost smooth, scraping side of bowl occasionally.5.Cover; refrigerate 2 hours to allow flavors to blend. Top with sour cream and serve with tortilla chips. Garnish, if desired.







Note:

Substitute 1 can (15 ounces) black beans, drained, for dried beans and preceed with step 3, if desired.