Southwestern Black Bean Dip

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Dried black beans - picked over, rinsed
8 cups	1896ml	Water - plus
1/4 cup	59ml	Water
2		Garlic cloves
3 tablespoons	45ml	Vegetable oil
1 tablespoon	15ml	Green bell pepper - finely chopped, (large)
		Reserving about 1 tspn for garnish
1		Red onion - finely chopped, (small)
		Reserving about 1 tspn for garnish
2 teaspoons	10ml	Ground cumin
2 tablespoons	30ml	Cider vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Plum tomato - finely chopped
1		Red chile - finely chopped (small)
		Fresh cilantro leaves - for garnish
		Dollop sour cream - for garnish
		Serving Suggestion
		Tortilla chips

Recipe Instructions

In a large saucepan, let the beans soak in enough cold water to cover for 1 hour and drain. Return the beans to the pan with the 8 cups of water and garlic. Bring the water to a boil, lower the heat, and simmer until tender, about 1 hour.

Meanwhile, heat the oil in a large heavy skillet over moderate heat. Add the pepper, onion, and cumin and cook, stirring, until softened.

Drain the beans and reserve 1/2 cup of them. Add the remaining beans to the pepper mixture with the remaining 1/4 cup water, and simmer, covered, until very tender, about 15 minutes.

In a food processor, blend bean mixture with the vinegar and pulse until well combined but not pureed smooth. Season the dip with salt, pepper, and vinegar. Transfer to a serving bowl, and stir in the reserved 1/2 cup beans. Let the dip cool to room temperature or chill.

When to serve, garnish the dip with the reserved bell pepper, onion, tomato, chile, cilantro leaves, and sour cream. Serve with the tortilla chips.

This recipe yields about 3 cups.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C37) - from the TV FOOD NETWORK

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