Black Bean
Purée / Dip
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.Com

Ingredients List

  • 1 White Onion, Sliced
  • 4 Cloves Garlic, Sliced
  • 2 Cups Water
  • 1 Cup Dried Black Turtle Beans (Soaked in Cold Water for 24 hours)
  • OR: 1 Can Cook Black Turtle Beans
  • Spices: 2 Tsp. Cumin & 2 Tsp. Dried Chilies. Toasted & Ground.
  • 2 Bay Leaves
  • Salt & Pepper, To Taste
Step 1
In a medium/small size stock pot on medium heat, saute onions and garlic with a tbsp of vegetable oil until soft and tender.  The onions and garlic should have no colour.
Step 2
Add the black beans to the stock pot. Add water, cover with lid and bring to a boil.  Then reduce to a simmer.
Step 3
Once liquid is lowered to a simmer, add spices and bay leaves.  Cover with lid and simmer until the black beans are tender and soft to the touch.  If using canned beans, cook for 10 minutes.
Step 4
Remove from heat.  Remove bay leaves.  Using a hand blender or food processor, blend mixture to a fine, smooth paste consistency.  Add more water and adjust with salt to get your ideal dipping consistency. 
Step 5
Note that the dip will become more stiff when chilled.  Finish the dip with the freshly chopped cooked beans or fresh tomatoes, and adjust seasoning if necessary. Serve Cold!
BLACK BEAN DIP
A protein rich and hearty dip, perfect with fresh cut mixed vegetables like carrot, celery and cucumber.