Sunday, February 27, 2011

Mom's Black Bean Dip

This recipe actually came from an issue of the infamous "Nutrition Action Health Letter" in May of 2003. Thanks for asking, Aug, and Fély!

1 can (15 oz.) black beans, rinsed and drained
2 cloves garlic
2 Tablespoons olive oil
2 Tablespoons pickled jalapeño peppers (optional)
1 tsp. dried oregano
1 tsp. ground cumin
1/4 c. fresh cilantro

Add all ingredients to a food processor or blender and pulse until smooth. The trick to this recipe is getting the blender to do just that! Even though the recipe says (optional) on the jalapeños, they are essential for the liquid. Also it's important to put the olive oil, jalapeño, and other ingredients in the bottom of the blender. I would also run the garlic through a press. If you still have trouble getting it to blend, add an additional 2-3 Tablespoons of liquid. More oil or water or whatever else you'd like. You can also chop the cilantro fine and use it as a garnish around the dip. This works out very nicely. Serve with tortilla chips.
Bon Appétit!


  1. can you soak and boil the dry beans instead of using canned beans?

  2. Absolutely, Duylinh. I like that idea because then you can include a bit of liquid from the beans. The recipe calls for no salt because even when you rinse the canned ones there is still salt in those beans. So just take the salt factor into consideration and go from there.

  3. no need for canned beans if you have a freezer. just soak and boil beans and freeze them.

  4. Jesse's idea to mix the black bean dip with the salsa is great! I brought the black bean dip to Mark's end-of-the-course party and not only did it stretch the dip but it was so much easier to blend and tasted great. Many layers of flavor there. If you're using the canned beans - then with 2 cans of beans (a double recipe) - it's 3/4 c. of the salsa.