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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.
- 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
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.
nutrition information per serving
102 calories; 1g total fat; 0mg cholesterol; 291mg sodium; 21g carbohydrates; 4g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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