Ingredients
-
FOR THE DIP:
-
2 garlic cloves
-
1 onion
-
1 organic lime, zest and juice
-
1 bay leaf
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300g dried black beans
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1 tsp salt
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1/4 bunch of coriander
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1/2 tsp cumin
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1 tsp cocoa
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1/2 jalapeño
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1 tsp raisins
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Optional as topping or for dipping:
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avocado
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corn
-
celery
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tortilla chips
Directions
“All beans have to be soaked”. Thanks to our creamy black bean dip with cocoa, we will prove that this is not true. The beans retain their wonderful colour, the consistency remains great and they taste simply fantastic. Add delicious toppings, chips and that’s all you need for a fabulous Friday evening!
Ingredients
FOR THE DIP: |
|
| 2 garlic cloves | |
| 1 onion | |
| 1 organic lime, zest and juice | |
| 1 bay leaf | |
| 300g dried black beans | |
| 1 tsp salt | |
| 1/4 bunch of coriander | |
| 1/2 tsp cumin | |
| 1 tsp cocoa | |
| 1/2 jalapeño | |
| 1 tsp raisins | |
Optional as topping or for dipping: |
|
| avocado | |
| corn | |
| celery | |
| tortilla chips | |
Steps
|
1
|
Coarsely chop the garlic and onion. Peel the lemon, then press out the juice. |
|
2
|
Simmer the beans together with garlic, onion, lime zest, bay leaf in 2 litres of water at low heat for 90 minutes. Then remover the lime zest and bay leaf. |
|
3
|
Use the Panasonic MX-S401 hand blender to purée the beans, salt, coriander, cocoa, jalapeño, lime juice and raisins until creamy. |
|
4
|
Top with avocado cubes, corn and coriander and serve with celery sticks and tortilla chips. |
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