Black Bean Dip

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
About 3 cups
Level:
Easy

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
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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    This recipe is featured in:

    The Kitchen