When we created this recipe, our goal was to have a really flavorful, heathful dip-one that could accompany tortilla chips as well as fill burritos, enchiladas, and omelets We achieved that, and more.
Makes about 2 cups dip
1 cups dried black beans
1 green bell pepper, cut in half, cored and seeded
3 bay leaves
1/2 cup tomato juice
Juice of 2 limes
1 tablespoon cider vinegar
3 garlic cloves, chopped
1 jalapeno, seeded and chopped
1/2 red onion, chopped
4 scallions, trimmed and chopped
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoons salt
1/2 teaspoon red pepper flakes
1/3 cup fresh cilantro
1. Place the beans in a large pot and add water to cover the beans by about 4 inches. Add the green bell pepper and bay leaves, bring to a boil, and cook 1 to 1 1/4 hours, uncovered, until the beans are tender. Remove from the heat, rinse, and set aside to drain. Discard the bell pepper and bay leaves.
2. Place the beans in the bowl of a food processor fitted with the metal blade and add the tomato juice, lime juice, vinegar, garlic, jalapeno, onion, scallions, cumin, chili powder, salt, and red pepper flakes and process until smooth. Add the cilantro and pulse severl times until the cilantro is roughly chopped. Refrigerate in an airtight continer until ready to use or up to 5 days.
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