Smoky Black Bean Dip

Smoky-Spicy Black Bean Dip – A re-visited recipe

Today was a looong day. But I’m not going to give up on my recipe challenge. So even though this isn’t a new recipe (I posted it a few months ago) it still features a different veggie and it’s still a yummy recipe worth re-visiting!

Beans are the featured veggie of the day. As a very carbohydrate and protein-rich food, they aren’t often thought of as vegetables, but they are! Black beans, which are featured here, are very high in folate and fiber, and are a healthy addition to a vegan diet being rich in protein as well. Beans are also a good source of many essential minerals. So eat up!


Smoky Black Bean Dip

 

Smoky-Spicy Black Bean Dip

  • 1 Tbsp. canola oil
  • 1/3 cup thinly sliced onions
  • 1 tsp. ground coriander
  • 1-1/2 tsp. ground cumin
  • 1/4 tsp. paprika
  • 1/2 tsp. liquid smoke
  • 1 can black beans, drained and rinsed
  • Juice from 1 lime
  • 1 tsp. canned chipotle chilies in adobo sauce (more if you like it spicy!)
  • 1/2 tsp. salt (if desired)
  • 1/4 cup vegan sour cream
  • 1/2 small jalapeno chili , seeds and ribs removed, minced
  • 1/2 cup minced cilantro

In a medium pan, heat oil over medium heat. Add onions, coriander, cumin and paprika. Sauté, stirring frequently, until onions are softened, about 2 minutes. Add beans and 1/4 cup water. Simmer until water evaporates, 5 to 7 minutes. Cool 5 minutes.

In the bowl of a Vitamix high-powered blender or food processor fitted with a metal blade, process bean mixture until coarsely mashed.  Add chilies, lime juice, liquid smoke, and salt (if using).  Process until smooth.  Add vegan sour cream, jalapeño, and cilantro.  Pulse just until cilantro is incorporated.  Transfer to a bowl. Garnish with additional cilantro and serve.

Smoky-Spicy Black Bean Dip

Stay tuned for tomorrow’s recipe featuring a new veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge.

In case you missed the last 35 days of recipes, here they are:

Printable Version:

Smoky-Spicy Black Bean Dip
 
Author:
Ingredients
  • 1 Tbsp. canola oil
  • ⅓ cup thinly sliced onions
  • 1 tsp. ground coriander
  • 1-1/2 tsp. ground cumin
  • ¼ tsp. paprika
  • ½ tsp. liquid smoke
  • 1 can black beans, drained and rinsed
  • Juice from 1 lime
  • 1 tsp. canned chipotle chilies in adobo sauce (more if you like it spicy!)
  • ½ tsp. salt (if desired)
  • ¼ cup vegan sour cream
  • ½ small jalapeno chili , seeds and ribs removed, minced
  • ½ cup minced cilantro
Instructions
  1. In a medium pan, heat oil over medium heat. Add onions, coriander, cumin and paprika. Sauté, stirring frequently, until onions are softened, about 2 minutes. Add beans and ¼ cup water. Simmer until water evaporates, 5 to 7 minutes. Cool 5 minutes.
  2. In the bowl of a Vitamix high-powered blender or food processor fitted with a metal blade, process bean mixture until coarsely mashed. Add chilies, lime juice, liquid smoke, and salt (if using). Process until smooth. Add vegan sour cream, jalapeño, and cilantro. Pulse just until cilantro is incorporated. Transfer to a bowl. Garnish with additional cilantro and serve.

 

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