Black Beans and Chili Dip Recipe

Black Beans and Chili Dip Recipe

1/4 tsp of red pepper flakes; crushed
1 black beans (dry)
6 cloves garlic; pound
2 Tbsps of oil
2 pcs of onions; sliced
1 Tbsp of cumin; ground
1 tsp of oregano; dried
1 canned tomatoes in juice (28 oz); chopped
1 Tbsp of chili powder
2 c of water
1 Tbsp of soy sauce
1 Tbsp of red wine vinegar
1 canned tomato paste (6 oz)
2 canned contrasting beans (Great Northern, pinto, garbanzo, etc.); drained & rinsed
Garnishes: cheese (grated), parsley (chopped), onion, sour cream, etc.
1 bay leaf

Wash the black beans. Drain it; and then toss it into the crockpot. Pour in some water to soak beans up to 2 inches deep. Cook beans on low for 8-10 hours. Drain, and then set aside.

Place a medium-sized skillet with oil over medium heat. When the oil is hot, saute garlic, pepper flakes and onions for a minute. Stir in cumin together with chili powder. Stir for about 2 minutes more. Remove from heat and pour over the cooked black beans.

Afterward, add the oregano, bay leaf, tomatoes in juice, soy sauce, water, tomato paste, and red wine vinegar. Stir it well. Cover with the lid. Cook for another 6-8 hours.

Toss the contrasting beans into the mixture about 1 hour prior to serving. Top with grated cheese, sour cream, and chopped parsley. This may be used as a dip for Indian Nan bread or a topping for crusty bread.

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