Teala's black bean dip
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried black beans |
| Water | ||
| ⅛ | teaspoon | Ground cumin |
| ⅛ | teaspoon | Coriander seed |
| ⅛ | teaspoon | Ground raosted Mexican oregano |
| 1 | Garlic clove; minced | |
| ½ | cup | Diced tomato |
| ¼ | cup | Diced onion |
| ½ | teaspoon | Chopped jalapeno |
| 1 | tablespoon | Chopped cilantro leaves |
| 2 | teaspoons | Fresh lemon juice |
| ½ | teaspoon | Salt |
Directions
and yet another Houston Chronicle 1997 picks.....
Wash beans until clean; soak in warm water 6 hours, drain, cover with fresh water & cook until soft. When done, mash beans coarsley and continue cooking over medium heat. Add ½ cup water, cumin, coriander, oregano & garlic; cook 5 more minutes. Stir in tomato, onion, jalapeno, cilantro, lemon juice & salt. Serve as a dip with chips.
Servings: 4-5 Source: Houston Chronicle from Teala's restaurant in Houston, TX
Posted to recipelu-digest Volume 01 Number 523 by jecraig@... on Jan 14, 98