Black Bean Dip

Name: Black Bean Dip
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: About 3 cups
Ingredients: Two 16-ounce cans black beans, rinsed and drained; 1/4 cup vegetable broth; 1/2 red onion, finely chopped; 1/2 large tomato, finely chopped; 1 jalapeno, stemmed, seeded and minced (or leave the seeds in for more spice, if desired); 1/2 bunch fresh cilantro, leaves picked and finely chopped; Kosher salt and freshly ground black pepper; Fresh tortilla chips, for serving

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Level: Easy

Total: 20 min
Active: 20 min

Yield: About 3 cups

Level: Easy

Total: 20 min
Active: 20 min

Yield: About 3 cups

Ingredients

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Two 16-ounce cans black beans, rinsed and drained

1/4 cup vegetable broth

1/2 red onion, finely chopped

1/2 large tomato, finely chopped

1 jalapeno, stemmed, seeded and minced (or leave the seeds in for more spice, if desired)

1/2 bunch fresh cilantro, leaves picked and finely chopped

Kosher salt and freshly ground black pepper

Fresh tortilla chips, for serving

Directions

Put the beans into a food processor and pulse until coarsely ground. While pulsing, slowly add the vegetable broth until the beans are creamy but still have some small chunks.
Transfer the bean mixture to a nonstick skillet over medium-low heat. Cook, stirring, until the beans are warm, about 3 minutes. Stir in the onion, tomato, jalapeno and cilantro, then remove from the heat; season with salt and pepper.
Serve warm or at room temperature with tortilla chips for dipping.