Try this Black bean dip recipe, or contribute your own.
- 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
Step-by-step
- 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.
Will a standard hand blender suffice when a food processor is absent? Processing this dip requires careful management of blade friction and bean starch release. Two distinct textural stages demand specific equipment handling. Blending half the canned black beans alongside the dark canning liquid, tomato paste, vinegar, and spices creates an emulsified base that holds the heavy spices in suspension. Folding the remaining beans into this paste manually or via a quick pulse retains whole structural fragments, preventing the mixture from turning into a pasty puree. Onions require thorough caramelization in a skillet before joining the machine, taking roughly twelve to fifteen minutes over medium heat to develop the necessary Maillard compounds. Apple cider vinegar cuts through the heavy starch of the legumes, while ground ancho and chipotle powders provide heat-soluble capsaicin that distributes evenly during the primary blend. Stored properly in an airtight container in the refrigerator, this dip remains viable for up to four days, though the fresh cilantro will darken slightly by day three. Cold leftovers repurpose efficiently as a spread inside rolled tortillas or as a heavy binder beneath fried eggs.
