GHG's Smoky Black Bean Dip Recipe
This hearty and healthy bean dip is a Chowhound favorite and guaranteed crowd-pleaser. The recipe only makes 5-6 servings, so if you’re feeding a crowd, you might want to double or triple it. (You should probably do that anyway – the leftovers are very versatile!)
Notes:
1) To heighten the smokiness, use fresh whole cumin seeds, and toast them before grinding (that tip is compliments of fellow CHer Miss Needle). 2) Err on the side of caution with the chipotles, as they can be very spicy. Start with one – you can always add more if you like it hotter.
Serving ideas:
- With chips or crudites for dipping
- As a vegetarian wrap or sandwich spread
- Layered onto nachos
- As a baked potato topping
- 1 15-oz can black beans, drained & rinsed
- 2 large garlic cloves, coarsely chopped
- 2 Tbsp. coarsely chopped onion
- ½ cup loosely packed fresh cilantro (leaves & stems)
- 1 Tbsp. fresh lime juice
- 2 Tbsp. low- or nonfat sour cream or yogurt
- 1-2 chipotle chiles in adobo (depending on your heat preference), coarsely chopped
- 1 tsp. ground cumin
- ½ tsp. red chili powder
- ½ tsp. smoked paprika (pimentón de la vera)
- salt and freshly ground pepper
- In a food processor, combine all ingredients except salt & pepper, and process until smooth. Taste for seasoning, add salt & pepper to taste, and if you prefer a thinner dip, continue processing, adding water 1 Tbsp. at a time until desired consistency is reached.
- Transfer to a container, and if time allows, refrigerate overnight to let the flavors develop.
- Garnish with 2 Tbsp. of chopped cilantro if desired, before serving.
Member recipes are not tested by the CHOW food team.
I made this on Saturday for a Superbowl party yesterday, after finding it in the original thread. Great success! I made a double recipe, using three cups of cooked beans prepared according to Deborah Madison's "Basic Black Beans" recipe in her Vegetarian Cooking for Everyone. I used the bean broth for additional liquid.
Three chilies worked well for the double recipe. It was enough heat & flavor...+READ
I made this on Saturday for a Superbowl party yesterday, after finding it in the original thread. Great success! I made a double recipe, using three cups of cooked beans prepared according to Deborah Madison's "Basic Black Beans" recipe in her Vegetarian Cooking for Everyone. I used the bean broth for additional liquid.
Three chilies worked well for the double recipe. It was enough heat & flavor that everyone felt and liked it, but not so much that people couldn't eat it (except for me--I'm a wimp, and on my own I would have left them out entirely. I had my husband taste it for spiciness).-COLLAPSE
hi elise, sorry i'm just answering you now - i had no idea there were any comments on my recipe! chipotles in adobo are smoked jalapeno peppers in a spicy tomato-based sauce. they typically come in cans (the most common size is 7 oz) and most supermarkets stock them in the aisle with the Latin ingredients & spices. the can shouldn't cost more than a couple of dollars.
here are photos of a few...+READ
hi elise, sorry i'm just answering you now - i had no idea there were any comments on my recipe! chipotles in adobo are smoked jalapeno peppers in a spicy tomato-based sauce. they typically come in cans (the most common size is 7 oz) and most supermarkets stock them in the aisle with the Latin ingredients & spices. the can shouldn't cost more than a couple of dollars.
here are photos of a few common brands to make it easy for you to identify them on the shelf:
http://www.amazon.com/Embasa-Chipotle-Peppers-Adobo-Sauce/dp/B0000GATG4
http://www.amazon.com/Goya-Chipotle-Peppers-Adobo-Sauce/dp/B00061DFEQ
http://www.mexgrocer.com/1349.html
hope that helps!-COLLAPSE
could you please describe chipotle chiles in adobo. Where do I buy it? Is it jarred, canned, or in frozen section? How much should they cost approximately?
So delicious and so easy--EVERYBODY loves GHG's Smoky Black Bean Dip! When I made it, I used it as a layer in a Mexican lasagna layered with corn tortillas. So many possibilities--and such a healthy recipe, too.