Costa Rican Black Bean Dip
81kcal
Ingredients
- 2 cans of black beans drained and rinsed
- 1/2 cup of vegetable broth
- 2 cloves of garlic minced
- 1/2 onion chopped
- 1 red bell pepper chopped
- 1 jalapeño pepper seeded and chopped
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1 tablespoon of olive oil
- Salt and pepper to taste
Equipment
- Medium-sized pot
- Cutting board
- knife
- Immersion blender or food processor
- Wooden spoon or spatula
Method
- In a medium-sized pot, heat the olive oil over medium-high heat.
- Add the chopped onion, red bell pepper, and jalapeño pepper. Cook for 5-7 minutes or until the vegetables are soft and the onion is translucent.
- Add the minced garlic, ground cumin, and dried oregano. Cook for 1-2 minutes until fragrant.
- Add the black beans and vegetable broth to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low and let it simmer for 10-15 minutes, stirring occasionally.
- Remove the pot from heat and let the mixture cool for a few minutes.
- Using an immersion blender or a food processor, blend the black bean mixture until it is smooth and creamy.
- Season with salt and pepper to taste.
- Serve the black bean dip warm or at room temperature, with tortilla chips or vegetable sticks for dipping.
Nutrition
Serving1servingCalories81kcalCarbohydrates14gProtein4gFat1gSaturated Fat0gCholesterol0mgSodium197mgPotassium296mgFiber5gSugar1g