Recipe courtesy of Rob Del Balzov
Show: The Kitchen
Episode: The Big Game
Save Recipe Print
Total:
20 min
Active:
20 min
Yield:
About 3 cups
Level:
Easy
Healthy

Ingredients

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

More from:

The Kitchen

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Caviar Dip

Recipe courtesy of Ina Garten

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword