Black Bean Dip Recipe
Black Bean Dip is a favorite and when it is made Mexican style with mild green chilies and a secret ingredient then you have a dip that is over-the-top good!
Servings 8 Servings
- 1 tablespoon coconut oil
- ½ cup white onion, chopped
- 2 cloves garlic, finely chopped
- ½ ounce semi sweet chocolate
- 20 ounces organic black beans, canned, drained and rinsed
- 4 ounces mild green chilies, 1 small can
- ½ teaspoon salt
Heat the oil in a skillet.
Saute the onions for about 7 minutes until they become translucent.
Add the garlic and cook 1 more minute.
Add the chocolate and cook until the chocolate is melted. Take off the heat.
Add the mixture from the skillet 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.
Makes 3 Cups
Let cool to room temperature.
Package in rigid sided containers as defined in my article Preparing Food for the Freezer.
TO PREPARE AFTER FREEZING:
Remove from the freezer and put it in the refrigerator for 6 to 8 hours.
Heat in the microwave and serve with chips and veggies of your choice.
Serving: 1Serving | Calories: 165kcal | Carbohydrates: 26g | Protein: 9g | Fat: 2g | Saturated Fat: 2g | Sodium: 194mg | Potassium: 376mg | Fiber: 9g | Sugar: 1g | Vitamin C: 2.6mg | Calcium: 30mg | Iron: 2.2mg