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Black Bean Dip

Black Bean Dip

One of our favorite spots when dining out is a wonderful restaurant that features Latin cuisine with Salvadorian specialties plus TexMex 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!

Black Bean Dip

Zest of 1 lime, about 1 teaspoon

2 tablespoons lime juice, about 2 limes

½ cup chicken stock

2 cans black beans, drained and rinsed – 15-ounces each

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

Add the lime zest with the lime juice and chicken stock into a Vitamix or blender.

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 with tortilla chips.

Serves 6.

Black Bean Dip, courtesy of Preserving Good Stock

January 30, 2019
: Serves 6.

Cumin, chili powder and minced garlic spice things up, then a bite of heat from jalapeño peppers and a bright note from lime are tossed into the blender. A quick mix with rich chicken stock followed by a gentle heating and you’re ready to munch on a delectable treat.

By:

Ingredients
  • Zest of 1 lime, about 1 teaspoon
  • 2 tablespoons lime juice, about 2 limes
  • ½ cup chicken stock
  • 2 cans black beans, drained and rinsed – 15-ounces each
  • 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
Directions
  • Step 1 Add the lime zest with the lime juice and chicken stock into a Vitamix or blender.
  • Step 2 Reserve ½ cup of the black beans and add the remainder to the blender.
  • Step 3 Toss in the jalapeño pepper, the garlic, chili powder, cumin, kosher salt and black pepper.
  • Step 4 Process starting on low speed for about 10 seconds then on medium speed until fairly smooth, about 20 to 30 seconds.
  • Step 5 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.
  • Step 6 Serve with tortilla chips.


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