Featured in the August 1994 issue of Texas Monthly

Teala's Black Bean Dip

Teala's tomatoey salsa and pico de gallo-spiked black bean dip are lively complements to the cooling cocktails.

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.

 

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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