Chipotle Bean Dip
Ingredients
Ingredients for Cooking the Beans
-
2
cups
dry pinto or black beans
-
6
cups
water
-
4
cups
vegetable broth
-
1
inch by 2 inch piece
kombu
-
to taste
salt
Ingredients for the Dip
-
2
cups
cooked beans
-
1
tablespoon
sundried tomatoes
-
1
tablespoon
chopped shallot or other onion
-
1
tablespoon
olive oil
-
1
teaspoon
chipotle in adobo sauce
-
½
teaspoon
salt
-
1-2
teaspoons
water
Instructions
- Soak the beans with kombu in water overnight for at least 12 hours.
- In the morning, drain and rinse the beans, then place them in a pot with broth and salt. Bring to a boil and simmer for about 90 minutes until tender.
- Drain the beans and remove the kombu.
- Sauté the shallot in olive oil in a skillet over medium-low heat for 2 minutes until tender.
- In a food processor or blender, combine the beans, sundried tomatoes, sautéed shallot with oil, chipotle, and salt. Process until smooth, adding water as needed for desired consistency.
- Serve with tortilla chips, vegetable strips, or as a taco filling.
Nutrition Facts (estimated)
Servings
8
Calories
245
Total fat
3g
Total carbohydrates
42g
Total protein
14g
Sodium
616mg
Cholesterol
0mg
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