Black Bean Dip

Name: Black Bean Dip
Ingredients: Two 16-ounce cans black beans, rinsed and drained; 1/4 cup vegetable broth; 1/2 red onion, finely chopped; 1/2 large tomato, finely chopped; 1 jalapeno, stemmed, seeded and minced (or leave the seeds in for more spice, if desired); 1/2 bunch fresh cilantro, leaves picked and finely chopped; Kosher salt and freshly ground black pepper; Fresh tortilla chips, for serving

8 ingredients

6 steps

Ingredients

Two 16-ounce cans black beans, rinsed and drained
1/4 cup vegetable broth
1/2 red onion, finely chopped
1/2 large tomato, finely chopped
1 jalapeno, stemmed, seeded and minced (or leave the seeds in for more spice, if desired)
1/2 bunch fresh cilantro, leaves picked and finely chopped
Kosher salt and freshly ground black pepper
Fresh tortilla chips, for serving

Directions

1

Put the beans into a food processor and pulse until coarsely ground.
2

While pulsing, slowly add the vegetable broth until the beans are creamy but still have some small chunks.
3

Transfer the bean mixture to a nonstick skillet over medium-low heat.
4

Cook, stirring, until the beans are warm, about 3 minutes.
5

Stir in the onion, tomato, jalapeno and cilantro, then remove from the heat; season with salt and pepper.
6

Serve warm or at room temperature with tortilla chips for dipping.