Commanding Chaos for Coworking, Open Source and Creative Communities


Sat, 02/11/2006 - 19:17 -- rprice

Ryan’s Black Bean Dip:
I make this dip every year for the Superbowl and many other social gatherings. The fresh basil and the green salsa are what make this dip so great. Don’t forget these ingredients at the store. Also, try this as a burrito filling, as a side dish, or even an omlette topping. Don’t think just any chips will suffice. Store brands don’t hold a candle to the excellence of Manny’s, Tostito’s and other thin crispy varieties. “Nacho” chips are not what I had in mind when I invented this dip. Grab some cerveza and enjoy!

  • 2 cups black beans (or 1 16oz. can bush’s frijoles negros)
  • 1 cup diced tomato (pref. fresh, some canned varieties come with jalapeno)
  • 1/2 cup diced sweet onion
  • 1/2 cup corn kernels (fresh, canned or frozen)
  • 1/4 cup medium heat salsa verde (green/tomatillo salsa, bottled is ok, not optional)
  • 1/2 Tbsp fresh chopped basil (not optional)
  • 2 cloves of fresh minced garlic
  • 1/2 tsp salt (to taste, fresh beans may require more)
  • Optional: 1 jalapeno pepper, seeded, diced
  • Optional, at serving: shredded cheddar cheese
  • Optional, at serving: a dollap of sour cream

Drain most of the liquid from any canned products; you may leave some from the black beans. Heat all ingredients in a 300° oven for 20 minutes in an oven-safe dish. Add cheese OR sour cream (not both) if desired, and serve with tortilla chips.

OR heat in a microwave for 4 to 6 minutes, cooking times will vary.

Feeds 4 to 6 people. Recipie works well in double batches, because tomatoes and corn are a single can.


Commenting on this Blog post is closed.