TEX-MEX BLACK BEAN DIP Yield: 16 servings
Serving Size: 1/4 cup INGREDIENTS: 2 cans (16 ounces each) black beans, rinsed and drained, divided 1 cup salsa, divided 1 teaspoon vegetable oil 1 medium onion, finely chopped 1 medium-sized red bell pepper, finely chopped 3 garlic cloves, minced 1 tablespoon dried cilantro leaves 2 teaspoons ground cumin 1/4 teaspoon salt 1/4 cup finely shredded Cheddar cheese 1 medium tomato, chopped DIRECTIONS: 1. In a blender or a food processor fitted with its metal cutting blade, combine 1 can beans and 1/4 cup salsa; blend or process until smooth. 2. Heat the oil in a large nonstick skillet over medium heat and saute the onion, pepper, and garlic for 5 to 7 minutes, or until the onion and pepper are tender. 3. Add the pureed bean mixture, the cilantro, cumin, salt, and the remaining can of beans and salsa; mix well. Reduce the heat to low and simmer for about 5 minutes, stirring frequently. 4. Pour the dip into a shallow serving dish, top with the cheese and tomato, and serve immediately. Note: You can slightly mash the second can of beans with a fork if you want the dip to be less chunky. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
