Black bean dip
Try this Black bean dip recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 1 tablespoon salt
- 1 teaspoon ground coriander
- 2 tablespoons tomato paste
- 2 tablespoons ground cumin
- 1 tablespoon garlic powder
- 2 tablespoons ancho chili powder
- 1 29 ounce can black beans, goya
- 1 serrano chile can use more of this if you like it hotter.
- 2 tablespoons vinegar i prefer apple cider but any kind will do.
- 1 tablespoon chipotle powder can use more of this if you like it hotter.
- 1 cup cilantro roughly chopped
- 1/2 medium onion, diced
- Carbohydrate 3.04798937655502 g
- Cholesterol 0 mg
- Fat 0.584306458803951 g
- Fiber 1.04380417802918 g
- Protein 0.725770000499785 g
- Saturated Fat 0.0835507500325247 g
- Serving Size 1 1 (14g)
- Sodium 24.0337500017416 mg
- Sugar 2.00418519852584 g
- Trans Fat 0.0980207917373163 g
- Calories 17 calories
Caramelize the onions in a bit of olive oil. Add half of the beans (and all of the dark black liquid) and all of the other ingredients in a food processor and blend until smooth. Add the remaining beans and pulse to just break up the beans. This makes a more rustic dipping sauce. Taste and add more chipotle powder if you want it hotter. Add more salt if needed. You can use to smear on tortillas with any other ingredient or better yet, just grab a bag of tortilla chips and go to town. This is also a good base for huevos rancheros.
