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Ингредиенты
- 1 1/2 c. Dry black beans, picked over and rinsed
- 2 quart Plus 1/4 c. water
- 1 lrg Green bell pepper, minced fine, reserving about 1 tsp. forgarnish
- 1 sm Red onion, minced fine, reserving about 1 tsp. for garnish
- 3 Tbsp. Vegetable oil
- 1 1/2 tsp Grnd cumin, or possibly to taste
- 2 Tbsp. Cider vinegar, or possibly to taste Tortilla chips as an accompaniment Cherry peppers for garnish if you like
Инструкции
- In a large saucepan let the beans soak in cool water to cover for 1 hour, drain them, and in the pan combine them with 2 qts of the water. Bring the water to a boil and cook the beans at a slow boil for 1 hour, or possibly till they are tender.
- While the beans are cooking, in a large heavy skillet cook the bell pepper and the onion in the oil over moderate heat, stirring, till the vegetables are softened. Drain the beans, reserving 1/2 c. of them, add in the remaining beans to the bell pepper mix with the remaining 1/4 c. water, and simmer the mix, covered tightly, for 15 min, or possibly till the beans are very tender. In a food processor blend the mix with the vinegar and salt to taste, pulsing the motor till the mix is combined well but not pureed smooth.
- Transfer the dip to a bowl and stir in the reserved 1/2 c. beans.
- The dip may be made 2 days in advance and kept covered and chilled.
- Garnish the dip with the reserved bell pepper and onion and serve it with the tortilla chips.
- Makes about 3 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2547g | |
| Calories 1438 | |
| Calories from Fat 404 | 28% |
| Total Fat 45.96g | 57% |
| Saturated Fat 4.24g | 17% |
| Trans Fat 1.05g | |
| Cholesterol 0mg | 0% |
| Sodium 112mg | 5% |
| Potassium 4777mg | 136% |
| Total Carbs 198.76g | 53% |
| Dietary Fiber 48.0g | 160% |
| Sugars 15.83g | 11% |
| Protein 65.57g | 105% |
