Black Bean Smoked Chile Dip Recipes

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BLACK BEAN SMOKED CHILE DIP



Black Bean Smoked Chile Dip image

This is a nice spicy spread you can use with nachos, in quesadillas, or as a dip for chips or pita crisps or spread over little croutons. Adapted from Vegetarian Cooking for Everyone by Deborah Madison.

Provided by Sharon123

Categories     Lime

Time 15m

Yield 2 cups(about)

Number Of Ingredients 10

2 cups cooked black beans
1/2 cup water or 1/2 cup bean broth
1 tablespoon sunflower oil (or olive oil)
1/4 cup scallion, sliced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 cup chopped cilantro
1 teaspoon pureed chipotle pepper (or 1/2 tsp. cayenne)
juice of 2-3 lemon
salt

Steps:

  • Warm the beans in the water. Heat the oil in a small skillet. add the scallion and spices and cook on medium heat until tender, about 10 minutes. Stir in the cilantro and turn off the heat.
  • Coarsely puree the beans, scallion mixture, and chile in a food processor. Taste and if you want it hotter, add more chile in small measures.
  • Add lime juice and salt to sharpen the flavors. Enjoy!

Nutrition Facts : Calories 299.5, Fat 8.2, SaturatedFat 1.2, Sodium 8.8, Carbohydrate 43, Fiber 15.9, Sugar 0.5, Protein 15.8

BLACK BEAN-SMOKED CHILE DIP



Black Bean-smoked Chile Dip image

I haven't tried this yet, but I plan to use it as a low-fat dip for veggies. Posted for ZWT8. I didn't add prep time because I have no idea how long it takes to cook black beans yet. We shall see...

Provided by Paris D

Categories     Black Beans

Time 12m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 10

2 cups black beans, cooked (measure this amount of cooked beans)
1/2 cup water or 1/2 cup bean broth
1 tablespoon canola oil or 1 tablespoon peanut oil
1/4 cup scallion, sliced, including some of the greens
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 cup cilantro, chopped
1/2 teaspoon cayenne
2 -3 limes, Juice of
1/2 teaspoon salt

Steps:

  • Warm the beans in the water. Heat the oil in a small skillet. Add the scallion and spices and cook over medium heat until tender, about 10 minutes. Stir in the cilantro and turn off the heat.
  • Coarsely puree the beans, scallion mixture, and cayenne in a food processor. Taste; if you want it hotter, add more cayenne in small increments. Add lime juice and salt to sharpen the flavors.

Nutrition Facts : Calories 80.4, Fat 2.1, SaturatedFat 0.2, Sodium 147.8, Carbohydrate 12.5, Fiber 4.5, Sugar 0.4, Protein 4.1

SMOKY BLACK BEANS



Smoky Black Beans image

My daughter and I love the black beans found at a popular fast food chicken restaurant, but I could not find a recipe for that particular taste. I think I came pretty close with this one. A little spicy, a little sweet but oh, so good!!! These beans go great with almost any meat but are especially good with grilled chicken.

Provided by ReneeW.

Categories     Side Dish     Beans and Peas

Time 6h5m

Yield 8

Number Of Ingredients 7

1 pound dry black beans, soaked overnight
4 teaspoons bacon drippings
1 onion, chopped
2 teaspoons hickory-flavored liquid smoke
2 tablespoons dark molasses
½ cup packed brown sugar
4 slices pickled jalapeno peppers

Steps:

  • Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High.
  • Heat bacon drippings in a skillet over medium heat. Add onions; cook and stir until tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno slices. Stir to blend, then cover and cook on High for 5 to 6 hours, or until beans are tender.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 49.5 g, Cholesterol 2.4 mg, Fat 4.3 g, Fiber 11.6 g, Protein 11.7 g, SaturatedFat 1.3 g, Sodium 44.7 mg, Sugar 16.7 g

SMOKY BLACK BEAN DIP



Smoky Black Bean Dip image

Canned chipotles in adobo sauce bring smoky depth to this black bean dip. Serve with tortilla chips and crudite.

Provided by HurdBird

Time 20m

Yield 16

Number Of Ingredients 10

2 tablespoons olive oil, divided
1 (8 ounce) package cremini mushrooms, chopped
¼ cup chopped onion
3 cloves garlic, chopped
½ cup unsalted chicken stock
2 teaspoons chopped chipotle peppers in adobo sauce
1 (15.5 ounce) can unsalted black beans, drained and rinsed
½ teaspoon kosher salt
¼ cup reduced-fat sour cream
2 teaspoons lime juice

Steps:

  • Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add mushrooms, onion, and garlic; cook until mushrooms are soft and onion is translucent, about 7 minutes. Add chicken stock and chipotle peppers in adobo sauce; cook for 1 minute.
  • Transfer mushroom mixture to the bowl of a food processor. Add beans and salt; pulse until well combined.
  • Transfer to a bowl and swirl in sour cream, remaining 1 tablespoon oil, and lime juice.

Nutrition Facts : Calories 48.7 calories, Carbohydrate 5 g, Cholesterol 1.5 mg, Fat 2.2 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 77.3 mg, Sugar 0.1 g

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