Recipe courtesy of Rob Del Balzov
Black Bean Dip
- Level: Easy
- Yield: About 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 197
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 34
- Dietary Fiber
- 12
- Sugar
- 1
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 465
- Total: 20 min
- Active: 20 min
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.