Spicy black bean dip

Yield: 12 Servings

Measure Ingredient
2 cups Washed; cleaned black beans
6 cups Water; or so
1 medium Onion; chopped
1 tablespoon Minced or granulated garlic
2 tablespoons Salt
2 cups Cooked black beans (from above)
1 \N Jalapeno chile; minced
1 small Chopped onion
1 tablespoon Fresh chopped garlic
1 cup Sour cream (or use yogurt)
1 teaspoon Cumin
\N \N Salt and pepper to taste



First prepare the black beans: Put all ingredients in a suitable pot. Bring to boil, then reduce heat to low and simmer 2-3 hours, or until tender. Add more water if needed, and skim foam off the top.

Black Bean Dip: Puree the beans in a blender or food processor. Add rest, puree until smooth.. Chill before serving.

For a great smokey tasting dip, use chipotle(s) instead of jalapenos! CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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