Black Bean Dip
serves 2-4
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1/2 medium red onion, diced
1 serrano chile, thinly sliced
2 teaspoons vegetable oil
1 tablespoon ground cumin
1 tablespoon ground coriander
salt and pepper
2 15-ounce cans black beans, rinsed and drained
1/2 cup low-sodium broth (chicken or vegetable)
1/2 cup chopped cilantro leaves
1/2 cup plain yogurt
prep: 5 minutes
total: 30 minutes
colander
large sauté pan
1. Prep the first onion and serrano. (If you want a spicier dip, leave the seeds and ribs in the serrano. Otherwise, cut out and discard them. )
2. Heat the oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the serrano, onion, cumin, coriander and a light sprinkling of salt and pepper. Cook, stirring occasionally, until the onions are soft, 4-6 minutes.
3. Add the black beans and cook, stirring occasionally, 3 minutes. Pour in the broth, bring to a simmer and cook, stirring once or twice, until the beans begin to break down, 4-6 minutes.
4. Pour the bean mixture into a bowl to cool. Prep the cilantro. When the beans have cooled, stir in the cilantro and yogurt. Add more salt and pepper to taste. Refrigerate until you're ready to eat.
2. Heat the oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the serrano, onion, cumin, coriander and a light sprinkling of salt and pepper. Cook, stirring occasionally, until the onions are soft, 4-6 minutes.
3. Add the black beans and cook, stirring occasionally, 3 minutes. Pour in the broth, bring to a simmer and cook, stirring once or twice, until the beans begin to break down, 4-6 minutes.
4. Pour the bean mixture into a bowl to cool. Prep the cilantro. When the beans have cooled, stir in the cilantro and yogurt. Add more salt and pepper to taste. Refrigerate until you're ready to eat.
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