Black Bean Dip

Try this sauce to accompany our bean tortilla chips or your favorite snacks.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion chopped
• 2 cloves garlic, minced
• 2 cans of 15 oz. black beans, rinsed and drained
• ½ tsp ground cumin
• Red pepper (optional)
• Salt
• 1 pack of 6 oz. plain yogurt
• 2 large tomatoes, disheartened, seeded and finely chopped
• ½ cup chopped fresh coriander leaves to serve

Preparation

Heat the olive oil in large skillet over medium-high heat for 1 minute. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 2 minutes. Pass the onion mixture to a blender or food processor along with the drained beans, cumin, pepper and salt, pushing the mixture into the bottom of the blender if necessary. (If the puree is too thick, add 1 to 2 tablespoons water or chicken broth to facilitate mixing of ingredients and puree smooth.) Transfer the puree to a bowl and adds yogurt and chopped tomatoes. Serve immediately. If you wish, you can refrigerate up to 3 days, covered with plastic wrap. In this case, let it reached room temperature before serving. Sprinkle with chopped cilantro before serving.

Servings: 6

Season / Occasion: All year

Main ingredient:  Vegetables