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Recipe of the Day - June 7 (black bean dip)
Tangy Black Bean Dip
Ingredients
2 cups dried black beans (4 cups cooked)
1 1/2 tablespoons vegetable oil
1 medium onion, chopped
1 medium bell pepper, any color, chopped
2 medium cloves garlic, minced
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
1 tablespoon chili powder
1/3 to 1/2 cup cider vinegar
Salt, to taste
Preparation
Sort, rinse, soak and cook the beans by your preferred method (or skip this step and use canned beans).
In a heavy-bottomed frying pan, heat the oil over medium-high heat. When hot, add the onions, peppers, and garlic, and saute until the onions are translucent. Add the cumin, coriander, and chili powder and saute 1 minute, stirring often. Add the vinegar and stir to dislodge any browned bits in the bottom of the pan.
In a food mill or food processor, puree the bans and the pepper mixture until smooth. Season with salt.
Yields 3 1/2 cups.
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