Black Bean Dip
Ready In: 45 mins
Serves: 16
Yields: 1 Bowl
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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