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.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Spinach-Artichoke Dip Stuffed Grilled Chicken

Recipe courtesy of Jeff Mauro

White Bean Dip

Recipe courtesy of Food Network

Black Bean and Peach Salsa

Recipe courtesy of Katie Lee

Smoky Black Bean Bisque

Recipe courtesy of Geoffrey Zakarian

Black Bean and Kale Soup

Recipe courtesy of Katie Lee

White Bean and Smoked Bacon Dip

Recipe courtesy of Food Network

Pork, Black Bean and Apricot Quesadilla

Recipe courtesy of Marcela Valladolid|Katie Lee

Roasted Red Pepper and Garlic Bean Dip

Recipe courtesy of Rob Del Balzov

Grilled Avocado Stuffed with Black Bean Salsa

Recipe courtesy of Food Network

Browse Reviews By Keyword

          Latest Stories