Black Bean Dip


Black bean dip is an excellent Mexican style dip, perfect for parties and picnics. It’s vegan and goes excellently alongside all the other vegan dip classics – tomato salsa, guacamole, hummus, mutabal, and others. You don’t have to be vegan to enjoy this though! Really, it is a universal recipe. It’s favoured by pretty much everyone and hated by none. It’s got few things in it that can trigger allergies, and works for most diets. It’s also super tasty!

I always prefer to make my black bean recipes with black beans I cook myself. That said, it can be convenient to use tinned black beans. I leave that decision up to you.

You can leave the chili peppers out, as you choose.

Best served with tortilla chips, or you can cut vegetables like carrots and peppers into “dipping” shapes.

I would combine this with at least one other dip, for variety. This recipe has particular synergy with hummus, which is also rich and beany, or you can combine with guacamole and/or tomato salsa for some freshness which will lift up the heaviness of the beans. Finally, if you have black beans left over, why not prepare a black bean salsa?

 

Ingredients

1 and 1/2 cups dry black beans plus a teaspoon of baking soda, or 2 cans of black beans

1 tsp tomato paste


1/4 medium red onion

A fistful of leaf coriander (cilantro)

2 tsp freshly ground cumin

Hot sauce, chili peppers or chili powder. You choose the amount, as both the strength of the chili and people’s individual tastes vary. If in doubt, add a small amount, mix, taste, and then add more if necessary, until the required hotness is reached.

Salt, to taste

 

If you’re preparing your beans from dry, soak them overnight with the baking soda. Drain them, then add them to a saucepan with more water. Boil until they are tender.

Don’t forget to keep the cooking water, as black bean broth is an excellent ingredient or a drink in its own right.

Now basically: blend the ingredients. You can chop the onion roughly, and then place it into the food processor (or a mixing bowl and blend it with a hand blender). Taste the mixture, adjusting for salt and spiciness. If the mixture seems to need to be a bit thinner, add some of the cooking liquid from your black beans to thin it out.

If you don’t have a blender, then do this. Mash the black beans thoroughly with a fork or a potato masher. Then chop the onion really fine, as well as the leaf coriander. Mix all the ingredients together with a little cooking liquid to make it smoother.

Now you have your black bean dip! Enjoy and have fun in whatever likely festive occasion you are making it for!

Variations:

Garlic is a common ingredient you might want to try. You can add tomato instead of tomato paste, but be aware this will make the black bean dip thinner. Using a plum tomato instead of a normal tomato will somewhat improve that, as it is less watery. You can also try replacing one half of the black beans for sweet corn (either 1 standard [15 ounce] can or 1 and 1/2 cups frozen sweetcorn kernels.

For extra zest, try a squeeze of lime.