Serve with fresh vegetables or Food Hero Baked Tortilla Chips.
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
Ingredients
1 can
(15 ounces) black beans, rinsed, drained
1⁄2 cup
diced onion
1
small bell pepper, diced
1
medium tomato, diced
1 clove
garlic, minced, or 1/4 teaspoon garlic powder
1 teaspoon
cumin
1 teaspoon
chili powder
1 Tablespoon
cider vinegar
Directions
For a smooth dip, place ingredients in a food processor or blender and process until smooth OR For a chunky dip, mash beans well with a fork or potato masher, stir in remaining ingredients. Add additional liquid as needed for desired consistency.
Add salt and pepper to taste.
Refrigerate leftovers within 2 hours.
Notes
Serve with fresh vegetables or Food Hero Baked Tortilla Chips.
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
I've made this a few times with elementary cooking classes. The kids seem to love it most when I've made the following changes:
reduced or excluded the onion, switched from apple cider vinegar to lime juice and increased the amount to 1/4 cup for whole recipe. This big increase in lime juice happened by accident but resulted in the largest approval of the recipe. :)
2 Comments for "Chunky Black Bean Dip"
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Submitted by rfallihee on Fri, 11/15/2019 - 15:20I've made this a few times with elementary cooking classes. The kids seem to love it most when I've made the following changes:
reduced or excluded the onion, switched from apple cider vinegar to lime juice and increased the amount to 1/4 cup for whole recipe. This big increase in lime juice happened by accident but resulted in the largest approval of the recipe. :)
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Submitted by JanPlum on Fri, 01/15/2016 - 09:41Made this recipe with only half of an onion, and everyone still said it was too much! Will try just 1/4 onion next time and double the seasonings.