Black Bean Dip
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
1 Bowl
- Serves:
- 16
ingredients
- 2 (14 ounce) cans black beans
- 2 carrots, chopped
- 1 large onion
- 2 minced garlic cloves
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 tablespoon dried cilantro
- 1⁄2 teaspoon cayenne
- 1 lemon
- 1 (14 ounce) can chicken stock
- 2 dried bay leaves
- olive oil
directions
- Dump beans into colander and rinse until water runs through clear.
- Heat olive oil in bottom of large soup pot to medium high.
- Add onions and carrots.
- Sauté for 5 minutes, then introduce the garlic.
- 2 minutes later, add cilantro, coriander, cumin, and cayenne.
- Squeeze lemon into pan (no seeds!), stir, add chicken/veggie stock.
- Add beans and bay leaves.
- Simmer for 30 minutes.
- Remove from heat; let cool.
- Remove bay leaves, blend to desired consistency.
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RECIPE SUBMITTED BY
Stats:
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5 ft. 9.5 inches
Green eyes
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140 lb
(this isn't what I'm supposed to put, is it...)
Hmm...
Well, Father Dominic's bread-baking books are my favorite, though I enjoy cooking thai (tom kha gai, chicken peanut curry, etc).
I've had less time than normal to experiment in the kitchen recently, as I've recently entered my senior year in high school, and I'm sure that it will only decrease more when I get to college. However, I'll still put up what I can, and if I can get some jam recipes, I'll be sure to try them out.
I'll try not to go through every recipe on the site and fix the grammar, but I'm sure I will (sorry in advance!).