Black Bean Dip
serves 2-4
This simply flavored black bean dip is quick and delicious. Add more or less Greek yogurt to adjust the dip's consistency to your taste.
1/2 medium red onion, diced
1 serrano chile, thinly sliced
2 teaspoons vegetable oil
1 tablespoon ground cumin
1 tablespoon ground coriander
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 Greek 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 and thoroughly mash them with a fork. 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.
