Wednesday, December 17, 2008

PostHeaderIcon Dippity Do Da: Zesty Black Bean Dip

Zesty Black Bean Dip

Serve with white corn tortillas.
  • 1 1/2 cups dried black beans, picked over and rinsed
  • 8 cups water, plus 1/4 cup
  • 2 cloves garlic
  • 3 tablespoons vegetable oil
  • 1 large green bell pepper, finely chopped, reserving about 1 teaspoon for garnish
  • 1 small red onion, finely chopped, reserving about 1 teaspoon for garnish
  • 2 teaspoons ground cumin
  • 2 tablespoons cider vinegar
  • Salt and pepper
  • 1 plum tomato, finely chopped
  • 1 small red chile, finely chopped
  • Fresh cilantro leaves, for garnish
  • Dollop sour cream, for garnish

In a large saucepan, let the beans soak in enough cold water to cover for 1 hour and drain.

Return the beans to the pan with the 8 cups of water and garlic. Bring the water to a boil, lower the heat, and simmer until tender, about 1 hour.

Meanwhile, heat the oil in a large heavy skillet over moderate heat. Add the pepper, onion, and cumin and cook, stirring, until softened.

Drain the beans and reserve 1/2 cup of them. Add the remaining beans to the pepper mixture with the remaining 1/4 cup water, and simmer, covered, until very tender, about 15 minutes.

In a food processor, blend bean mixture with the vinegar and pulse until well combined but not pureed smooth. Season the dip with salt, pepper, and vinegar.

Transfer to a serving bowl, and stir in the reserved 1/2 cup beans. Let the dip cool to room temperature or chill.

Note: You can make this up to 2 days in advance as long as you keep it sealed and refrigerated. You can cut the cooking time down by substituting 2 cans of already cooked black beans (drained).

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