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Receta Ellie's Black Bean & Chipotle Dip
by Amos Miller

Ellie's Black Bean & Chipotle Dip

Thanks to Ellie Kreiger for this healthy and zippy dip - just the thing on a day when you're cooped up, watching movies or a sporting event. It comes together quickly and is ready to enjoy with your favorite chips. I like it as a side with Chicken Enchiladas Suizas.

Calificación: 4.5/5
Avg. 4.5/5 1 voto
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 2 T olive oil
  • 1/2 C yellow onion ( a medium-small)
  • 1 clove of garlic, minced
  • 1/4 tsp ground cumin
  • 1/8 tsp ground coriander
  • 1 15oz can of black beans, drained & rinsed
  • 2 T coarsely chopped cilantro (+ a little more to garnish)
  • 1-1/2 T fresh lime juice (I use key limes)
  • 2 tsp seeded, minced chipotle (chipotle in adobo) That's about 1 pepper. If you like it with more kick, leave the seeds.
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper

Direcciones

  1. Heat 1 T of the oil in a medium sauce pan, medium heat. Sweat the onion until softened, about 3 minutes. Stir in the garli, cumin, and coriander. Cook about 30 seconds. Turn off the heat.
  2. Add the beans, cilantro, lime juice, chipotle, salt and pepper and the remaining 1 T of oil + 1 T of water and puree until smooth with your immersion blender. Ellie uses a food processor, but, hey, its a delicious dip, so why make extra clean-up work!
  3. Garnish with a sprinkle of chopped cilantro and I like a finishing drizzle of oilive oil.