~ All You - October 22, 2010
2 15.5 oz. cans black beans, rinsed and drained
1/4 c. fresh lime juice
2 T. olive oil
1 t. cumin
1/2 t. onion powder
1/2 t. garlic powder
1/8 t. cayenne pepper
salt
Combine beans, lime juice, oil, cumin, onion powder, garlic powder and cayenne pepper in a food processor and process until smooth, scraping down sides of bowl as necessary. Transfer to a bowl and season with salt.
Notes: This dip is delicious and perfect for carrots, celery, bell peppers, tortilla chips, quesadillas, or pitas. It freezes well. I use a previously frozen quart-sized bag or four fresh cups of crockpot beans, skip the salt because the beans already have plenty, and sometimes skip the oil. You can substitute dried minced onions for the onion powder, if that's what you have handy.
Linked up at: Eat at Home Ingredient Spotlight - beans
2 comments:
We've made this a few times now and really like it. My family makes it with an additional 1/8 cup of lime juice and chipotle powder instead of the cayenne.
Sounds great...gonna try it soon.
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