Serves 4 to 6.
3 tablespoons extra-virgin olive oil
1 small white or yellow onion, peeled and chopped
1/2 medium green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
4 cups cooked black beans (two 15-ounce cans, rinsed and drained)
3 tablespoons freshly squeezed lime juice (the juice of 2 medium limes)
3 tablespoons fresh cilantro
2 teaspoons hot pepper sauce, or to taste(I used a few sliced bottled jalapenos)
• salt and freshly ground black pepper, to taste
• warm water, as needed to thin
• green onions, green tops only, cut on the diagonal into 1/8-inch thick slices, for garnish
1. Place a medium sauté pan over medium-high heat; add the oil and heat through. Stir in the onion and bell pepper and cook until tender, about 10 minutes. Add the garlic and dried oregano and cook two minutes more. Pour in the beans and continue cooking, stirring often, until just warmed through, about 2 minutes.
2. Remove the pan from the heat, then transfer the bean mixture to the work bowl of a food processor fitted with the metal blade attachment; pulse to combine. With the motor running, add the lime juice, cilantro, and hot pepper sauce; continue processing until the dip is completely smooth. Taste and adjust the seasoning to taste with salt, pepper, and hot pepper sauce. If the dip is too thick for chips, thin with a little warm water, adding it one tablespoon at a time until the desired consistency is achieved.
3. Cover the dip with plastic wrap and allow to sit, unrefrigerated, for one hour prior to serving to allow the flavors to develop. If it will be more than one hour before serving, cover tightly and refrigerate; remove one hour before serving to bring to room temperature. Garnish with chopped green onions.
3 tablespoons extra-virgin olive oil
1 small white or yellow onion, peeled and chopped
1/2 medium green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
4 cups cooked black beans (two 15-ounce cans, rinsed and drained)
3 tablespoons freshly squeezed lime juice (the juice of 2 medium limes)
3 tablespoons fresh cilantro
2 teaspoons hot pepper sauce, or to taste(I used a few sliced bottled jalapenos)
• salt and freshly ground black pepper, to taste
• warm water, as needed to thin
• green onions, green tops only, cut on the diagonal into 1/8-inch thick slices, for garnish
1. Place a medium sauté pan over medium-high heat; add the oil and heat through. Stir in the onion and bell pepper and cook until tender, about 10 minutes. Add the garlic and dried oregano and cook two minutes more. Pour in the beans and continue cooking, stirring often, until just warmed through, about 2 minutes.
2. Remove the pan from the heat, then transfer the bean mixture to the work bowl of a food processor fitted with the metal blade attachment; pulse to combine. With the motor running, add the lime juice, cilantro, and hot pepper sauce; continue processing until the dip is completely smooth. Taste and adjust the seasoning to taste with salt, pepper, and hot pepper sauce. If the dip is too thick for chips, thin with a little warm water, adding it one tablespoon at a time until the desired consistency is achieved.
3. Cover the dip with plastic wrap and allow to sit, unrefrigerated, for one hour prior to serving to allow the flavors to develop. If it will be more than one hour before serving, cover tightly and refrigerate; remove one hour before serving to bring to room temperature. Garnish with chopped green onions.
Last edited by a moderator: