Everytime I make this black bean dip for people I have people asking me for the recipe. Until now, the recipe has lived in my head. So for all of you that asked me for this black bean dip recipe, here it is. Finally.
For those of you that have never tried it, I suggest you give it a try. It is pretty well received by everybody. I think it has to do with the smoky spicy chipotle flavor. At least I think that’s why I like it so much.
This can be made all year round but is especially great in the summer. Best enjoyed outside, on a sunny day, with good friends or family. Maybe even with a cold beer in hand. I can picture it now. Heavenly.
Black Bean Dip
4 cups of cooked blacks beans
2 bunches of green onions, chopped
2 cloves of Garlic
1 teaspoon cumin seeds
2-3 Chipotle peppers in adobo sauce (from can)
1 tablespoon coconut oil
1/2 teaspoon sea salt
black pepper to taste
1/4 cup fresh cilantro
Heat the coconut oil in a wide bottomed pan, on medium heat, until it is melted and coats the bottom of the pan. Add the cumin seeds and fry for 3 -4 minutes until fragrant.
Reduce heat to medium-low. Add green onions, garlic and some salt and pepper. Fry for 3-4 minutes stirring regularly. Do not brown or burn.
Add black beans and stir everything together, coating the black beans.
Add 2 cups of water. Cover and bring to a boil. Simmer for approximately 15 minutes.
Remove from heat and allow to cool for 10 minutes. There should be a little bit of liquid left at the bottom of the pan.
Add bean mixture to food processor. Add 3 chipotles and approximately 1 tablespoon of the adobo sauce.
Add the juice of one lime to start (approx. 3-4 tablespoons). Depends on the size of the lime. Add more if u want a little more zing. Process until smooth.
Taste. Adjust seasoning and spiciness to your liking by adding more salt and pepper, another chipotle or some more lime juice. If you find it is too thick you can add a little bit more water. Approximately 1/8 cup at a time.
Add the fresh cilantro and pulse a few times to mix in cilantro.
Garnish with some more chopped cilantro. Somtimes I like to garnish with some freshly diced tomatoes and avocado.
Serve with organic corn chips, whole wheat pita or raw veggies.
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