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Black Bean
Dip

If you thought that you knew all the varieties of presenting the beans, this recipe will surprise you with one more: the bean dip.

With this dip you will enjoy a very Mexican flavor because the bean flavor is always present. Although it is not the only flavor because more ingredients are used in the dip preparation, which wrap the bean flavor with creamy, sour and spiced flavors – which make of this dip a delight.

The black bean dip can be used to put to tortillas , tostadas , tortillas chips , quesadillas , tacos , etc. The list is really endless. It could also be put as garnish of a main course and interesting combinations can be generated.

About the Recipe

In this recipe you will work in different stages and in each one easy tasks will be performed.

Prepare the pot beans and use them in the preparation of this dip, the flavor will be phenomenal. Canned beans can also be used, just make sure of buying the whole black beans.

The dip is also prepared with natural yogurt, which has to be unsweetened.

This dip could also be prepared with Greek yogurt so it has a better consistency.

In approximately 15 minutes your dip will be ready.
With this recipe you will obtain 4 dip cups.

Ingredients

17.6 oz of cooked Black Beans

1 Tomato (5.2 oz)

1 Onion (5.2 oz)

2 Garlic cloves (.3 oz)

3 Coriander sprigs (1 oz)

1/2 teaspoon of Cumin

1/2 cup of Natural Yogurt (4.2 fl oz)

2 tablespoons of Olive Oil

Pepper to taste

1/4 tablespoon of Salt

Cookware

1 Saucepan

1 Frying Pan

1 Blender

1 Bowl

1 Cutting Board

1 Kitchen Spoon

1 Knife

Directions

Peel the Tomato

Make a shallow X cut on the inferior part of 1 tomato, then reserve.

Pour in a saucepan the enough water to cover the tomato with the one you worked and bring it to a boil over high heat.

When it boils incorporate in the saucepan the tomato with the one you worked and leave it cooking in the boiling water for about 25 seconds, until the skin starts to separate.

Take from the saucepan, with a kitchen spoon, the tomato that was cooked and rinse it with cold water.

Remove the tomato skin that was rinsed. Upon completion put it in a blender and reserve.

The tomato skin has to be removed because it is not pleasant to find the skin of a tomato in the dip.

Fry some Ingredients

Finely chop 1 onion, 2 garlic cloves and 3 coriander sprigs; then reserve.

Heat in a frying pan over medium heat 2 tablespoons of olive oil.
Incorporate in the frying pan:

The Onion that was minced.
The Garlic cloves that were minced.

Mix the frying pan ingredients and fry them for about 40 seconds, until they soften; stir regularly.
Transfer from the frying pan to the blender the ingredients that were fried.

Perform the Last Activities

Add in the blender, along with the other ingredients:

17.6 oz of cooked Black Beans.
1/2 teaspoon of Cumin.
1/2 cup of Natural Yogurt.
Pepper to taste
1/4 tablespoon of Salt

Blend very well the ingredients.

If the dip ends up very thick, you can add from 1 to 2 tablespoons of the beans’ broth so it comes out more liquid.

Pour in a bowl the black bean dip and sprinkle the coriander that was minced.

The coriander will give freshness to the dip and it will serve as a garnish.

A Creamy and Delicious
Dip

Black Bean Dip served with tortilla chips

* This dip will only last you about 3 days in the refrigerator. When it is put in the fridge make sure that it is well covered.

Suggestion: If you want to give another dimension to the dip, mince 1 serrano pepper and put it over the dip – the flavor will become potent and very interesting.

Recommendation: Put pico de gallo over the dip and taste it this way, it will fascinate you.

Did you like the Bean Dip?