Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chipotle-Black Bean Dip

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Chipotle-Black Bean Dip Empty Chipotle-Black Bean Dip

    Post by Lobo Mon 08 Feb 2016, 10:29 pm

    Chipotle-Black Bean Dip Img31l
    Chipotle-Black Bean Dip
    Chipotle-Black Bean Dip Translucent
    Be the first to Write a Review
    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Servings: 10
    Tortilla chips and ice-cold beer are the perfect accompaniments for this flavorful dip, which takes its cue from the American Southwest. The recipe calls for chipotle chilies in adobo sauce; these dried, smoked jalapeños are sold in cans, packed in an oniony tomato mixture.






    • 373

    Ingredients:


    • 2 chipotle chilies in adobo sauce 
    • 2 Tbs. fresh lime juice 
    • 1/2 tsp. roasted garlic powder 
    • 1/2 tsp. toasted onion powder 
    • 1/2 tsp. toasted ground cumin seed 
    • 1/3 cup fresh cilantro leaves 
    • 2 cans (each 15 oz.) black beans, drained and rinsed  
    • Kosher salt, to taste 
    • Tortilla or corn chips for serving 

    Directions:

    In a large molcajete, combine the chipotle chilies, lime juice, garlic powder, onion powder, cumin and cilantro. Using a pestle, grind the ingredients together to form a paste. Add three-fourths of the black beans and grind until well mashed. Stir in the remaining beans and season with salt. Serve with tortilla or corn chips for dipping. Makes about 2 1/2 cups.

    Williams-Sonoma Kitchen.

      Current date/time is Thu 18 Jul 2024, 5:26 am