Wednesday, June 20, 2012


2 cans (16-oz each) black beans, rinsed, drained, divided
1 cup your favorite salsa, divided
1 tsp canola oil
1 medium onion, chopped fine
1 medium red bell pepper, chopped fine
3 garlic cloves, minced
2 tbsp chopped cilantro
2 tsp ground cumin
1/4 tsp salt, optional
1/4 cup finely shredded Mexican-Blend cheese
1 medium tomato chopped
sour cream for garnish, if desired

Using a blender or food processor, process 1 can of the beans with a quarter cup of the salsa.

Heat the canola oil in a large nonstick skillet over medium heat; saute onion, red pepper, and garlic until tender.

Add the pureed mixture, cilantro, cumin, salt-if using, remaining beans and salsa; mix together well.  Reduce the heat to low and simmer for about 5 minutes or  until heated through, stirring often.

Transfer dip to a shallow serving dish and top with the cheese and tomato.  Garnish with a dollop of sour cream if desired.

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