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.