I love this, thinned with a little broth, over baked potatoes.
* Exported from MasterCook *
Mexican Black Bean Dip - Frijolemole
Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Beans (see note):
1 cup dried black beans -- rinsed and picked over
3 cups water
1/2 small yellow onion -- coarsely chopped
1 large garlic clove -- peeled
1 sprig fresh epazote -- or a generous pinch of fresh or dried thyme
Seasonings:
1/2 pound tomatoes -- (1 large or 2 medium), cut into 1/2-inch dice
2 scallions -- chopped (white and tender green parts)
2 large garlic cloves -- minced
2 jalapeno chile peppers -- stemmed, seeded & finely chopped
1/2 teaspoon salt -- or more to taste
1/4 cup fresh lime juice -- or more to taste
1/2 cup tightly packed fresh coriander leaves -- coarsely chopped
Place the beans in a large pot, and add the water, onion, and garlic. Bring to a boil, then reduce the heat to medium-low. Cover and simmer until the beans are tender, 1 1/2 to 2 hours, stirring occasionally to ensure that the beans don't burn or stick. Add 1/2 cup more water if necessary.
Transfer the beans and cooking liquid to a food processor or blender and puree until smooth.
Place the pureed beans in a serving bowl, and stir in the tomatoes, scallions, garlic, jalapenos, and salt. Mix well. Add the lime juice and mix well. Stir in the coriander. Taste and adjust seasoning.
Serve at room temperature, with tortillas or crackers for dipping.
Alternatives: cooked black beans can also be served warm, simply dressed with olive oil and a little salt and garnished with chopped white onion and fresh coriander leaves. Accompany with corn tortillas.
Note: you can also substitute 2 1/2 cups cooked beans, pureed in a food processor or blender, for the dried beans mixture.
Makes 2 1/2 to 3 cups dipping sauce (10 to 12 one-quarter cup servings)
Cuisine:
"Mexican"
Source:
"Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, William Morrow, 1995"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"2 3/4 cups"
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Per Serving (excluding unknown items): 71 Calories; trace Fat (4.3% calories from fat); 4g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 102mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 3413 0 0 0 0 0 0 0 3354
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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