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Black Bean Dip
1 cup dried black beans
6 1/2 cups warm water
1 medium tomato, diced
1 small onion, diced
1 medium fresh jalapeño, seeded and minced
1 tablespoon chopped cilantro
2 teaspoons fresh lemon juice
1/2 teaspoon each salt, ground cumin,
ground coriander seed, and ground Mexican oregano
1 clove garlic, minced
Wash beans, pick out bad ones and stones, and soak in 6 cups
water 6 hours, or overnight. Place in a medium saucepan and cook
over high heat until soft. Remove from heat and mash roughly with
a potato masher. Add remaining water, return to heat, and cook
5 minutes. Add remaining ingredients and cook another 5 minutes.
Adjust seasoning. Serve warm with tortilla chips. Serves 4 to
5.
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Teala's
3210 W. Dallas
Houston, Texas
Teala's is a Mexican restaurant with a Thai twist. Bangkok-born
owner Teal Anomaiprasert got the idea while on a culinary reconnaissance
trip to the Yucat·n, where she discovered that Mexican and Thai
cooking have more than a little in common.
Also featured:
Mango Margaritas
Salsa
Grocery
black beans
salt
ground cumin
ground coriander seed
ground Mexican oregano
Produce
medium tomato
small onion
medium jalapeño
cilantro
lemon
garlic
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