Tangy Black Bean Dip

  • Active Time 15m
  • Total Time 15m

Yields 3 1/2 cups

This dip is a perfect match for thira, crisp com chips. The dip's tang comes from the cider vinegar. The vinegar also means that the dip can be stored in the refrigerator for up to two weeks.


  • 2 cups dried black beans (4 cups cooked)
  • 1 1/2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 medium bell pepper, any color, chopped
  • 2 medium cloves garlic, minced
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 tablespoons ground coriander
  • 1 tablespoon chili powder
  • 1/3-1/2 cup cider vinegar
  • salt, to taste


Sort through, rinse, soak, and cook the beans by your preferred method.

In a nonstick or heavy-bottomed frying pan, heat the oil over medium-high heat. When hot, add the onions, peppers, and garlic and sauté until the onions are translucent. Add the cumin, coriander, and chili powder and sauté 1 minute, stirring often. Add the vinegar and stir to dislodge any browned bits in the bottom of the pan.

In a food processor or food mill, puree the beans and the pepper mixture until smooth. Season with salt.

NOTE: If you're going to eat this dish within two hours of making it, use the lesser amount of vinegar. Use more if the dip will be served more than two hours later because it mellows with time.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Taunton. All rights reserved.

RecID 1501

nutrition information per serving

45 calories; 1g total fat; 0mg cholesterol; 4mg sodium; 7g carbohydrates; 3g fiber; 2g 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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