I’ve had a lot of food-based ennui lately, so I haven’t been to the store in forever. I still get hungry, though, so I had to figure something out tonight based on what I just happened to have in the house. Luckily I had been soaking some black beans so I decided to figure out some sort of dip. A black bean hummus, if you will. I’m pretty pleased with the result.
Like pretty much everything, freshly cooked beans are waaaaaaaay better than canned beans. But if you’re in a hurry or just lazy [which I am totally down with], use about a can and a half of beans for this recipe. In the same lazy vein, or if you’re sadly somewhere where it’s hard to get dried chipotles, you can use ground chipotle powder. Which also still might be hard to find, but it’s totally worth it. Just try to make sure it’s plain ground chipotle and not some “chipotle seasoning” that’s full of sugar and preservatives and crap.
Also, the joy of blended things like this is that it’s pretty hard to screw up. Keep tasting as you go, add more or less of something [always start with less, as it’s much easier to add more than to take out, as you might imagine], change it up to suit you. I like things crazy spicy, so I go nuts, but if you don’t, leave out the chipotles and just add a bit of liquid smoke if you have it. It’ll give a vaguely similar flavor without the heat. And in case you didn’t know, most of the heat of peppers is in the seeds, so if you scrape that jalapeno clean, you should be fine there, too.
Aaaaaaaaaand now that the dip is all done, it has just occurred to me that I don’t have anything to dip in it or spread it on. Soooo there’s that.
Black Bean Dip
-3c cooked black beans
-3 dried chipotle chilis [if using ground, add to taste]
-1/4c sun-dried tomatoes
-1 small onion
-juice of one lime
-3 cloves garlic
-1 tbsp salt [more or less to taste]
-1 tbsp oil [+more for cooking onion and jalapeno]
1. Cook your beans, if you’re going with fresh. In the last 20 minutes or so, throw the chipotles and sun-dried tomatoes in with the beans so they will reconstitute. If you’re using canned beans, just boil some water alone for the chipotles and sun-dried tomatoes. Just make sure they’re nice and soft before you take them out. You don’t want a hard, chewy chunk in your dip.
2. Start cooking your onion and jalapeno about the same time as the chipotles and tomatoes go in with the beans. They don’t have to be diced or anything, just slice them up enough that they can cook. It’s nice to let the onions carmelize a little, let the jalapeno get a little dark.
3. When those are all done cooking, throw everything on the ingredient list in your food processor. Blend everything up. I like to leave it a little chunky, but blend to whatever consistency you prefer. Taste it as you go, adding more of something if you think it needs it.
4. Pack it up and stick in the fridge. You can eat it right away, sure, but the flavors will blend and develop more if you let them sit for a little while. Like at least an hour.