Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Dry black beans |
| \N \N | Water |
| 1 bunch | Scallions - sliced |
| ¼ cup | Chopped cilantro |
| 1½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| ¼ cup | Olive oil |
| 1 \N | Chopped yellow onion |
| 4 \N | Minced garlic cloves |
| \N \N | Sliced scallions and cilantro sprigs for |
| \N \N | ; garnish |
Directions: Place the black beans in a heavy pot with enough water to cover them by 2 inches. Bring to a boil and boil for 2 minutes. Remove from heat and let stand covered for 2 hours. Drain and rinse the beans and return them to the pot. Add the scallions and cilantro and fresh water to cover.
Bring to a boil and then reduce heat. Cover and simmer until the beans are tender, about 45 minutes. Drain and save about 1½ cups of the bean liquid. Place the beans, liquid, salt, and pepper in a food processor.
Cover and process until pureed. To fry the beans, heat the olive oil in a large skillet. Saut‚ the onion and garlic until tender. Add the bean puree and saut‚ until heated through. Garnish and serve as a dip with tortilla chips.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.