black_bean_dip

Table of Contents

Ingredients
Directions
Source

Black Bean Dip

Ingredients

4 cloves garlic, chopped
2 cans black beans, drained and rinsed
1/4 c. water
2 T. chopped fresh cilantro
1 T. sun-dried tomato paste
1/4 t. salt, divided
1/4 t. pepper, divided
1 can chopped tomatoes, undrained
1/4 c. dry red wine

Directions

Saute beans and garlic for 2 min., set aside. Remove from heat; stir in water, cilantro, tomato paste, 1/8 t. salt, and 1/8 t. pepper.
Place tomatoes, wine, 1/8 t. salt and 1/8 t. pepper in blender and blend until smooth. Remove from blender and set aside.
In batches, combine equal proportions of bean and tomato mixture and blend until smooth. Continue until all of the two mixtures are combined.

Note: also makes an excellent quesadilla filling (with goat cheese)

Source

Inspired by Black Bean and Goat Cheese Tortilla Stacks in Cooking Light 1999, p. 133

Side Dishes, Quesadillas, Dips, Tomato Paste, Tomatoes, Cilantro, Wine, Black Beans, Cooking Light 1999

black_bean_dip.txt · Last modified: 2020/07/27 16:47 by 127.0.0.1