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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 10 |
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Save time in the preparation of this popular Mexican dip by cooking the beans one day ahead. Let them cool to room temperature, then cover and chill them overnight. Ingredients:
5 ounces dried black beans (or red kidney) |
64 fluid ounces cold water |
1 onion, chopped |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
2 garlic cloves, minced |
1/4 teaspoon pepper |
6 ounces shredded lettuce |
2 1/2 ounces sliced pitted black olives |
3 ripe avocados, peeled and pitted |
5 fluid ounces fresh salsa |
4 ounces shredded cheddar cheese (or mild melting cheese) |
fresh coriander sprig (or parsley) |
corn chips |
Directions:
1. Rinse beans.
2. In a 2 qt saucepan combine uncooked beans and 32 fl oz of the cold water.
3. Bring to boiling; reduce heat.
4. Simmer for 2 minutes; remove from heat.
5. Cover and let stand for 1 hour. (Or, omit simmering; soak beans in 32 fl oz cold water in a covered 2 qt saucepan overnight.)
6. Drain and rinse beans. (If using red kidney beans, boil 10 minutes in water to cover, then drain again.)
7. Return beans to pan with 32 fl oz fresh water.
8. Add onion.
9. Bring to boiling; reduce heat.
10. Cover and simmer for 1-1 1/2 hours, or till beans are tender, stirring occasionally.
11. Drain beans, if necessary; place in a blender container or food processor bowl.
12. Add salt, cumin, garlic, and pepper.
13. Cover and blend or process till smooth.
14. Cool bean mixture.
15. Line a platter with shredded lettuce.
16. Spread or spoon bean mixture onto lettuce.
17. Sprinkle olives over beans.
18. Mash the avocados; stir in 2 tablespoons of the salsa and spread mixture over olives.
19. Spoon on remaining salsa.
20. Sprinkle with cheese.
21. Garnish with coriander or parsley.
22. Serve with corn chips.
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