Easy Black Bean Dip
Needing a bean dip for my teenager cooking class recently, in which a dessert was the main dish, I developed this recipe that would be simple and quick for the kids to make. This is served with tortilla chips.
Makes sufficient for six or more as an appetizer, accompanied by tortilla chips.
1 (14-ounce) can black beans, drained and rinsed
1/2 small onion, finely minced
1 large clove garlic, minced
2 tablespoons chopped cilantro leaves, plus extra for garnish, if desired
1 teaspoon lime juice
2 tablespoons olive oil
1/4 teaspoon cayenne pepper or 1 teaspoon hot sauce
1/8 teaspoon black pepper
1/2 cup sour cream
Drain and rinse beans. Mince onion and garlic, keeping them separate. Chop cilantro. Squeeze lime juice.
In a frying pan, gently fry the onion in the olive oil, stirring frequently, until softened. Stir in garlic for one minute. Add drained beans and heat, mashing them smooth with the back of a spoon. When hot, remove them from the heat.
Stir in the lime juice, seasonings and sour cream. If the mixture is too thick, add a little water. Stir in the cilantro. Taste and add salt if needed.
Serve sprinkled with a little finely chopped cilantro, if desired.
Dip with tortilla chips.