Black Bean Dip
Serves 1230 mins prep35 mins cook
Start any party off on the right foot with this delightful vegan Black Bean Dip. Perfectly spicy and seasoned to impress, this dip goes wonderfully with fajitas, guacamole and various other TexMex dishes. The black beans are cooked down with onions, a green bell pepper, a jalapeño, oregano, bay leaves, sage, chili powder, cumin, orange juice, lime juice, rice wine vinegar and salt until they fall apart. Serve with tortilla chips to create the perfect vegan gameday appetizer.
0 servings
What you need
Instructions
1 Soak the black beans overnight in water. 2 Drain black beans and save the extra liquid to add in to the dip later. 3 Place beans and water into a large pot over medium heat. Throw in oregano, the bay leaves and the safe leaves and bring to a boil. 4 Cover and let boil for almost an hour, or until the liquid has been completely soaked into the beans. 5 While the beans, water and herbs are coming to a boil, sauté the olive oil, onions, bell pepper, and jalapeño together. 6 When the vegetables are soft, season them with the salt, chili powder and cumin. 7 When the beans have soaked in all the initial liquid, toss in the vegetables and also pour in the liquid the beans soaked in overnight. 8 Simmer for another half hour. 9 Pour in orange juice, lime juice and the rice wine vinegar. 10 Serve with a dollop of sour cream, and enjoy!View original recipe
