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Black Bean Dip

By August 1994Comments

Recipe from Teala’s, Houston

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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