Southwestern Black Bean Dip Recipe

Name: Southwestern Black Bean Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried black beans, picked over and rinsed; 8 cups water, plus 1/4 cup; 2 cloves garlic; 3 tablespoons vegetable oil; 1 large green bell pepper, finely chopped, reserving about 1 teaspoon for garnish; 1 small red onion, finely chopped, reserving about 1 teaspoon for garnish; 2 teaspoons ground cumin; 2 tablespoons cider vinegar; Salt and pepper; 1 plum tomato, finely chopped; 1 small red chile, finely chopped; Fresh cilantro leaves, for garnish; Dollop sour cream, for garnish; Serving Suggestion: Tortilla chips

Servings: persons

1 1/2 cups dried black beans, picked over and rinsed
8 cups water, plus 1/4 cup
2 cloves garlic
3 tablespoons vegetable oil
1 large green bell pepper, finely chopped, reserving about 1 teaspoon for garnish
1 small red onion, finely chopped, reserving about 1 teaspoon for garnish
2 teaspoons ground cumin
2 tablespoons cider vinegar
Salt and pepper
1 plum tomato, finely chopped
1 small red chile, finely chopped
Fresh cilantro leaves, for garnish
Dollop sour cream, for garnish
Serving Suggestion: Tortilla chips

1
In a large saucepan, let the beans soak in enough cold water to cover for 1 hour and drain.
2
Return the beans to the pan with the 8 cups of water and garlic.
3
Bring the water to a boil, lower the heat, and simmer until tender, about 1 hour.
4
Meanwhile, heat the oil in a large heavy skillet over moderate heat.
5
Add the pepper, onion, and cumin and cook, stirring, until softened.
6
Drain the beans and reserve 1/2 cup of them.
7
Add the remaining beans to the pepper mixture with the remaining 1/4 cup water, and simmer, covered, until very tender, about 15 minutes.
8
In a food processor, blend bean mixture with the vinegar and pulse until well combined but not pureed smooth.
9
Season the dip with salt, pepper, and vinegar.
10
Transfer to a serving bowl, and stir in the reserved 1/2 cup beans.
11
Let the dip cool to room temperature or chill.
12
When to serve, garnish the dip with the reserved bell pepper, onion, tomato, chile, cilantro leaves, and sour cream.
13
Serve with the tortilla chips.
14
Cook's Note: This dip may be made 2 days in advance and kept covered and chilled

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups dried black beans, picked over and rinsed, 8 cups water, plus 1/4 cup, 2 cloves garlic, 3 tablespoons vegetable oil, and more.

Yes, Southwestern Black Bean Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Southwestern Black Bean Dip

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