|
|
| Black Bean Dip #1 Recipe |
Category: Spreads / Dips
Rating:
N/A
Servings: 8
|
|
|
Ingredients
2 tablespoon vegetable oil
1 large red onion; diced small
2 tablespoon garlic; minced
1 lb dried black beans; soak overnight
2 bottles beer; of your choice
1 cup white vinegar
3 cup cold water
1/4 cup tomato catsup
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon dry mustard
1 teaspoon ground cinnamon
1 tablespoon fresh red or green chile of your ch; oice, minced
1 cup sour cream
1/2 cup fresh cilantro; chopped
1/4 cup lime juice; about 2 limes
1 salt and pepper; to taste
Cooking Directions:
Recipe By: Big Flavors Of The Hot Sun by Chris Schlesinger
One day when I was making black bean soup in the East Coast Grill, it turned out much too thick. Since it was too late in the day to adjust it, I did what any cook would do -- changed it from a soup to a dip. As it often turns out in the world of food, out of failure came a new creation.
I like black beans both for their own intrinsic taste and for the fact that they are an interesting way to pass on other flavors. Here they are cooked with beer and chiles and served with fried sweet plantains. I prefer a dark or amber beer, which complements the earthy taste of the black beans, but you can use whatever suits your fancy. If you don't feel like making fried plantains, you can always use tortilla chips.
METHOD: In a large saucepan, heat the oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until it begins to turn dark, about 5 to 7 minutes. Add the garlic and cook, stirring, for an additional 30 seconds. Add the drained beans, beer, vinegar, and water and bring the mixture to a boil. reduce the heat to low and simmer for abouit 1 1/2 hours, stirring occasionally, until the beans are mushy, adding more beer or water if the mixture becomes too dry.
Remove from the heat, add the catsup, cumin, chili powder, mustard, cinnamon, and chile pepper, and mix well. Allow to cool slightly (about 20 minutes), then puree the mixture in a blender or food processor until very smooth.
With the mixture still in the blender or food processor, add the sour cream, cilantro, lime juice, salt, and pepper. Blend briefly, just until well mixed. If the mixture is too thick, thin it with more beer. This mixture will keep, covered and refrigerated, about 4 days.
Serving Ideas : Serve with Fried Sweet Plantains.
garhow@hpubmaa.esr.hp.com
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
dips
|
|
|
|
|
|
|
Related Recipes:
|
|
|
