Black Bean Dip
Ready In: 2 hrs 10 mins
Yields: 1 quart
Ingredients
- 1 lb dried black beans
- 1 quart chicken stock
- 1 quart water
- 1 bay leaf
- 1 1⁄2 teaspoons onion powder
- 1⁄4 teaspoon garlic powder
- 1 1⁄2 teaspoons cumin
- 4 teaspoons chili powder
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon kosher salt
- 1 cup diced white onion
- 1 jalapeno, minced
- 1 teaspoon minced garlic
- 1⁄2 cup olive oil
- 1⁄4 cup white vinegar
- 2 tablespoons sugar
Directions
- Sort the beans to make sure there are no small rocks, screws, etc. in them. And yes, I have personally found these things in dried beans before. Sort or hope you have good dental coverage.
- Place the beans, chicken stock, water, bay leaf, onion powder, garlic powder, cumin, chili powder, pepper and salt in a stock pot. Bring to a boil and stir well. Cover and simmer over medium-low heat for 2 hours, checking and stirring often. The liquid should just cover the beans. If the beans look too dry, you can add more water, 1/2 cup at a time, until the beans are covered. You do not want it to be too soupy.
- Stir the beans often, as they have a tendency to stick and burn to the bottom of the pot.
- After 2 hours, taste a bean - it should be tender enough to eat. If it is not, keep cooking and checking every 10 minutes. Mine don't usually even take the whole 2 hours, though.
- In a large skillet, saute the onion and jalapeno in 2 tablespoons of the olive oil for 5 minutes. Add the garlic and saute for another 30 seconds. Set aside.
- Remove the bay leaf from the beans and discard. Puree half of the beans - I use a stick blender to do this, but you could also use a food processor or a blender.
- Combine the whole beans and the pureed beans, and stir in the sauteed vegetables, the remaining 6 tablespoons of olive oil, vinegar, and sugar. Bring to a boil, then simmer over medium-low heat for 5 minutes, stirring frequently to keep the mixture from sticking and burning.
- Taste and add more salt if needed.
- This freezes well.
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