Black Bean Dip Recipe
1-15 ounce can black beans
1 cup chopped green peppers
1 teaspoon Chili powder
1/2 to 3/4 teaspoon red pepper flakes
1 to 2 large garlic cloves, minced
1 cup chopped plum tomatoes, seeded
1 teaspoon cumin
1 tablespoon vegetable oil
1 teaspoon oregano
Salt and pepper to taste
Hot pepper sauce on table (optional)
Rinse and drain canned beans. Keeping 1/2 cup of liquid from beans.
In a large bowl combine beans, chili powder, red pepper flakes, garlic, tomatoes, cumin, oil and oregano. Put mix into a blender and blend to a coarse chopped texture.
Taste and add salt, pepper if needed. This is super with beer.
Serve with tortilla chips. Have hot pepper sauce near by for those who want more heat. Why not serve black and white appetizers, a bowl of hummus goes nicely with this.
*This bean dip is good topped with a grated mellow cheese (grate the cheese yourself or buy it grated and packaged at supermarket). Top with any of the following items: chopped green peppers, chopped white onion, chopped black olives, finely diced green onions or scallions; or chopped and seeded tomatoes. Better yet, top with a bit of everything. I like this with a few chopped green olives with pimentos, however if you are watching your salt intake, this may not be for you.
*This dip is also good served on lightly buttered toast halves with crusts removed. A dollop a sour cream or plain yogurt mixed with garlic powder makes a nice touch. Sprinkle a few chopped green onions or scallions on top of each toast halve and you have an appetizer that is good enough to serve to company.
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