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

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Black Beans

Recipe courtesy of Ree Drummond

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Black Bean Burgers

Recipe courtesy of Sandra Lee

Perfect Black Beans

Recipe courtesy of Melissa d'Arabian

Black Bean Soup

Recipe courtesy of Dave Lieberman

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Black Bean Burger

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Instant Pot Black Bean Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories