Spicy black bean dip9/17/2023 ![]() They are inexpensive, versatile, and chocked full of protein, carbohydrates, and fibre. Sport Benefits: Canned beans are a necessary pantry staple. NUTRITION INFORMATION (PER ¼ CUP SERVING) Bring to a boil, then reduce heat and simmer for 45-60 minutes or until beans are tender. If you have time, soak 2 cups of dry black beans overnight in 3-4 inches of water. TIP: Always thoroughly rinse and drain canned beans before using them to decrease the amount of sodium and gas producing sugars. Serve with baked tortilla wedges, pita bread, and/or assorted raw vegetables.Cover and refrigerate for 3–4 hours before serving.In a food processor or blender, combine all ingredients.2 cups canned black beans, rinsed and drained.The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. ![]() The cookies is used to store the user consent for the cookies in the category "Necessary". Reserve the remaining jalapeo and red onion for serving. This cookie is set by GDPR Cookie Consent plugin. Add the beans, cilantro, 2 tablespoons red onion, garlic, of the diced jalapeos, lime juice, cumin, and salt. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Transfer to a deep-dish pie plate sprayed with non-stick spray and top black bean dip with more cheese. Don’t be lazy like me, take the time to really drain your Rotel. As you can see in this picture, I could have done a better job of draining the Rotel. Then I added in a can of drained Rotel and some sour cream. Next, I added two cans of drained rinse black beans, cilantro, cheese, salt, cumin, lime juice, garlic powder, and a little cayenne powder. Ingredients Its a pretty basic list.You will be surprised Corn Black Beans Scallians or Green Onions Feta Olive Oil Lemon Honey or Maple Syrup Salt Corn I use frozen corn kernels. I like to chop up the jalapenos first so that all the pieces are nice and small. I didn’t take much time draining the can of Rotel, next time I’ll really squish the liquid out of the Rotel.įirst I seeded the jalapenos and threw them in my food processor with the garlic cloves. I’m not sure though because the black bean dip tastes amazing as is. The recipe didn’t turn out very thick, which isn’t a bad thing, I think next time I make it I may substitute the sour cream for cream cheese. If you don’t care for cilantro, then leave it out. I only had two on hand, but when I make this recipe again, I will probably use three or four jalapenos. If you like your food spicy, you could easily add another seeded jalapeno. This black bean dip is very similar to something my local Mexican restaurant serves with chips and salsa. I felt like cooking something different and was looking around for what I had on hand, and this recipe is the result. I made this recipe as a snack for my husband and four kids (25, 19, 18, & 15). Another option would be to transfer the black bean dip to a small slow cooker and warm it for a few hours. Throw ingredients into a food processor or blender, pour into a pie plate, or oven-safe bowl, top with cheese, and warm it up 350 degrees in the oven for 20-25 minutes. ![]() This is an easy spicy black bean dip recipe. ![]()
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