Recipe courtesy of Gourmet Magazine
Save Recipe Print
Total:
1 hr 36 min
Prep:
20 min
Inactive:
1 min
Cook:
1 hr 15 min
Yield:
about 3 cups
Level:
Easy

Ingredients

Directions

In a large saucepan, let the beans soak in enough cold water to cover for 1 hour and drain. Return the beans to the pan with the 8 cups of water and garlic. Bring the water to a boil, lower the heat, and simmer until tender, about 1 hour.

Meanwhile, heat the oil in a large heavy skillet over moderate heat. Add the pepper, onion, and cumin and cook, stirring, until softened.

Drain the beans and reserve 1/2 cup of them. Add the remaining beans to the pepper mixture with the remaining 1/4 cup water, and simmer, covered, until very tender, about 15 minutes.

In a food processor, blend bean mixture with the vinegar and pulse until well combined but not pureed smooth. Season the dip with salt, pepper, and vinegar. Transfer to a serving bowl, and stir in the reserved 1/2 cup beans. Let the dip cool to room temperature or chill.

When to serve, garnish the dip with the reserved bell pepper, onion, tomato, chile, cilantro leaves, and sour cream. Serve with the tortilla chips.

Cook's Note

This dip may be made 2 days in advance and kept covered and chilled

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Black Beans

Recipe courtesy of Ree Drummond

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 Burger

Recipe courtesy of Ree Drummond

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Black Bean and Kale Soup

Recipe courtesy of Katie Lee

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories