One of our favorite spots when dining out is a wonderful restaurant that features Latin cuisine with Salvadorian specialties plus Tex-Mex classics. They serve the much anticipated “chips and salsa” but they also bring a fabulous warm black bean dip.
Taking a page from this version I tweaked one of Emily’s delicious recipes to mirror this delightful appetizer. This dip’s star attraction comes from canned black beans. I almost always have canned black beans in my pantry. They’re a great addition to tortilla soup and they’re perfect for making our quick and easy black bean soup. So with this pantry staple – in a matter of minutes you can whip up this snack for afternoon nibbling!
Cumin, chili powder, and minced garlic spice things up, then a bite of heat from jalapeño peppers and a bright note from lime bring the black beans to life.
A quick mix with a rich chicken stock followed by a gently heating on the stove and you’re ready to munch on a delectable treat.
A couple of notes of two ingredients. Always wear food service gloves when handling jalapeño or other hot peppers. The heat from the capsaicin can transfer to your skin and heaven forbid you touch your eyes! If you like more kick then by all means leave some of the seeds and membrane of the pepper intact. If you like a milder version, remove all the seeds and the membrane which is where the heat hangs out.
Queso fresco is a mild, slightly salty cheese that originated in Spain and came to the states via Mexico. Found frequently in Latin cuisine, this beautiful cheese made from cow’s milk will soften but not melt. You can crumble it by breaking it up with your hands or scrape it with a fork for smaller, finer pieces.
Dish up the tortilla chips, pop a top or two and you’re ready for an afternoon of goodness!
Warm Black Bean Dip
½ cup chicken stock
1 teaspoon lime zest, about 1 lime
2 tablespoons lime juice, about 2 limes
2 cans black beans, 15-ounces each, drained, ½ cup reserved
1 tablespoons minced jalapeño pepper, about ½ pepper seeded and the membrane removed
½ teaspoon minced garlic, about 1 clove
¼ teaspoon chili powder
¼ teaspoon ground cumin
¾ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
Queso Fresco cheese for garnish, tortilla chips for serving
Pour the chicken stock into the canister of a blender. Add the lime zest along with the lime juice.
Reserve ½ cup of the black beans and add the remainder to the blender. Toss in the jalapeño pepper, the garlic, chili powder, cumin, kosher salt, and black pepper.
Process starting on low speed for about 10 seconds then on medium speed until fairly smooth, about 20 to 30 seconds.
Transfer the dip to a small saucepan and add the remaining ½ cup black beans. Warm over medium-low heat for about 10 minutes or until heated through. Transfer to a serving dish and top with crumbled queso fresco cheese.
Serve warm with tortilla chips. Serves 6.
Warm Black Bean Dip
Equipment
- Blender
- small saucepan
Ingredients
- 1 teaspoon lime zest, about 1 lime
- 2 tablespoons lime juice, about 2 limes
- ½ cup chicken stock
- 2 cans black beans, 15-ounces each, drained, ½ cup reserved
- 1 tablespoon minced jalapeño pepper, about ½ pepper, seeded and the membrane removed
- ½ teaspoon minced garlic, about 1 clove
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- Queso Fresco cheese for garnish, tortilla chips for serving
Instructions
- Pour the chicken stock into the canister of a blender. Add the lime zest along with the lime juice.
- Reserve ½ cup of the black beans and add the remainder to the blender.
- Toss in the jalapeño pepper, the garlic, chili powder, cumin, kosher salt, and black pepper.
- Process starting on low speed for about 10 seconds then on medium speed until fairly smooth, about 20 to 30 seconds.
- Transfer the dip to a small saucepan and add the remaining ½ cup black beans. Warm over medium-low heat for about 10 minutes or until heated through. Transfer to a serving dish and top with crumbled queso fresco cheese.
- Serve warm with tortilla chips.
