Prev Recipe Next Recipe

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

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.

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

Recipe courtesy of Rob Del Balzo, Nuttin' To It Restaurant

My Private Notes

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