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Black Bean Dip with Whole Wheat Tortilla Chips

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Source: The Golden Door Cookbook

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Active Time:  10 Minutes
Total Time:  5 Hours 50 Minutes
Yield:  Serves 8

Black beans are the traditional bean to use in this type of dip, but other dried beans, such as pinto or Anasazi, work well too. If you prefer, or if you are serving someone with a wheat intolerance, substitute high-quality corn tortillas for the wheat tortillas.

RECIPE INGREDIENTS

For the Dip:

1/2 cup dried black beans, rinsed, or one 15-ounce can low-sodium black beans, drained and liquid reserved

1 teaspoon red pepper flakes, or to taste

1/2 teaspoon minced garlic

1/2 teaspoon ground cumin

Dash of hot chili sauce to taste

For the Chips:

Four 10-inch whole wheat tortillas (6 1/2 ounces)

2 large egg whites, lightly beaten

1 tablespoon black sesame seeds

DIRECTIONS

FOR THE DIP:
Put the beans in a bowl and add enough cold water to cover by 2 inches. Set aside for at least 4 and up to 8 hours. Change the water once or twice during soaking. Drain and rinse the beans.

Put the beans in a medium-sized saucepan and add 3 cups of water and the pepper flakes. Bring to a boil over high heat. Reduce the heat and simmer for about 1 1/2 hours, or until the beans are tender and the water just barely covers the beans. (Add more water if necessary while cooking the beans.) Drain, reserving the cooking liquid. Set aside to cool.

Transfer the beans and half the cooking liquid (or half the liquid from the can) to a food processor. Add the garlic, cumin, and chili sauce. Process until coarsely blended. Add more of the bean liquid if necessary to thin the dip. Transfer to a serving bowl and set aside.

TO MAKE CHIPS:
Preheat the oven to 350 degrees F. Lightly spray a baking sheet with vegetable oil spray.

Lay the tortillas on a work surface and brush them on both sides with the egg whites. Cut the tortillas into 10 to 12 triangles each and lay the triangles on the baking sheet. Sprinkle the triangles with the sesame seeds. Bake for about 10 minutes, then remove from the oven. Use a metal spatula to loosen any chips that have stuck to the sheet, turn the chips over, and bake for a few more minutes, until golden brown. Lift from the baking sheet and serve warm or at room temperature with the dip.

Recipe reprinted by permission of Broadway Books. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Serves 8

Calories:

102

Sodium:

291mg

Fiber:

Carbohydrates, Total:

21g

Protein:

% Cal. from Fat:

Fat. Total:

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