I wanted a dip that was a bit different this Cinco de Mayo so I came up with Molé Black Bean Dip (molé = mo-lay). Black beans, mild chilies and a little bit of chocolate. Am I crazy to add chocolate? Nope. There are many different molé sauce recipes and a specialized few have chocolate in them. Just a tad. So why not turn it into a dip. To me the mix of flavors is just right. I especially like the big scoop Fritos with it but you can use any of your favorites to make this a special day.
1 Tablespoon coconut oil
1 small white onion, chopped
2 cloves garlic, finely chopped
1/2 oz. semi sweet chocolate
2 cans (10 oz. each) organic black beans, drained and rinsed
1 can (4 oz.) chopped mild green chilies
1/2 teaspoon salt
Heat the oil in a skillet.
Saute the onions for about 7 minutes until they become translucent.
Add the garlic and cook about 2 more minutes.
Add the chocolate and cook one minute until the chocolate is melted.
Take off the heat.
Add the mixture from the sklliet to a blender along with the rest of the ingredients.
Turn on and blend until you get a smooth dip.
Serve with your favorite dippers.
Let cool to room temperature.
Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator for 6 to 8 hours.
Heat in the microwave and serve with chips and veggies of your choice.