Saturday, April 25, 2009

Spicy Refried Black Bean Dip

So I used a recipe for "Black Bean Soup," but we didn't think it was much of a soup, but a really good refried bean dip or taco filler.
John's rating: 7 (and he doesn't like beans)

1 lb. black beans

soak beans in 8 cups of cold water over night or at least 8 hours. Rinse beans and put in large pot with 6 cups of hot water. Bring beans to a boil and reduce to a good simmer for 1 1/2 to 2 hours or until water is gone and beans are soft.

Cook over low heat, but do not brown:
2 Tbsp oil
1/2 onion
2 celery stalks
2 carrots
1 Tbsp. dried green pepper
3 cloves garlic

Meanwhile, blend (in VitaMix) 3 cups of beans with 2 cups of water and 2 chicken boullion cubes. Add back to pot with the remaining beans. Blend cooked vegetables with 2 cups water until smooth. Mix into pot.

2 tsp. chili pwd. (next time I won't add this much, it was a bit too spicy for me)
1/2 tsp. salt
1/2 tsp. cumin
1/4 tsp. liquid smoke
1 1/2 Tbsp. Red Wine Vinegar

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