Saturday, June 25, 2011

Guiltless Spicy Black Bean Dip

A month ago, I was walking through the local grocery store and came by the dried bean aisle. I stopped and thought to myself, "I wonder what I could do with some dried black beans." I bought a package, returned home, put all the groceries away and forgot that I'd purchased a bag of dried black beans.

Last weekend while I was pawing through the pantry, searching for something else, I came across the beans again. I'd run out of hummus earlier in the week, and had half a box of Triscuits with nothing to eat them with. On a complete whim, I decided to make a black bean dip to have
something to eat with my Triscuits.
Guiltless Spicy Black Bean Dip
by Sarah

8 oz. dried black beans
7 cups of hot water, divided
1/4 cup fresh cilantro, stems included
1/2 tablespoon lime juice, freshly squeezed
2 teaspoons kosher salt
1/2 teaspoon ground red pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon paprika
Dash ground black pepper

1. Carefully comb through your beans for rocks and other debris!

2. Combine 4 cups of hot water and beans in a medium saucepan. Bring to a boil and boil for 2 minutes. Remove from heat, cover with lid and leave set for 1 hour.

3. Drain and rinse beans and pan. Return beans to saucepan and cover with 3 cups of hot water. Simmer for 2 hours over low heat.

4. Drain beans and reserve 1/2 cup of bean water.

5. In the bowl of a food processor, pulse the cilantro until just chopped. Add beans and process until a thick paste forms.

6. In a slow and steady stream, pour in the reserved water. Process until the mixture resembles a creamy paste.

7. Add in the salt and spices. Pulse until just combined. NOTE: You may need to use your spatula to scrape down the sides of the processor and thoroughly combine the dip.

Serving size: 2 tablespoons (15g)
Yield: approximately 19 servings
Note: a serving is roughly 40 calories, hence the guiltless part!

Carefully comb through your beans; rocks aren't tasty. Unless, of course, you want to lose a tooth!
The beans spend a lot of time like this. :)
If you happen to have a cilantro plant handy (like me!), go trim some off and bring it in. If not, you can just use fresh cilantro from the store.
No need to pick off just the leaves; the stems are edible too.
Give the cilantro two quick pulses until it looks sort of like this.
Drain the beans and reserve the liquid. You do not need this much. I just happened to take the picture before I poured the rest out.
Lime juice!
Process until the beans resemble a coarse paste. It's okay to have some bigger sized skins at this point. They'll get processed further later on in the recipe.
After you've added the reserved liquid in a slow stream, spice it up and then mix.

Enjoy! Let me know in a comment below if you make it. Recipe feedback is always handy.