Black Bean Dip

The Homesick Texan Cookbook © 2011 by Lisa Fain

From Lisa Fain’s The Homesick Texan Cookbook (Hyperion, 2011), this uncomplicated, warm snack dip whips up in less than 10 minutes, cooking time included. Serve it alongside chips or vegetables, and feel free to play around with the ingredients a bit – substitute pinto for black beans, reduce the number of chile peppers, or even top the concoction with a little extra cheese.

Ingredients:
4 cups Austin-Style Black Beans (page 124), or 2 15-ounce cans of black beans, drained
2 cloves garlic
2 to 4 canned chipotle chiles in adobo
1 cup chopped cilantro
2 teaspoons ground cumin
1/4 teaspoon cayenne
2 teaspoons lime juice
2 teaspoons vegetable oil or bacon grease
1/2 cup grated Monterey Jack cheese (2 ounces)
Salt, to taste

Directions:
1. Place in a blender the black beans, garlic, chipotle chiles, cilantro, cumin, cayenne, and lime juice. Blend until a smooth paste is formed.

2. In a pot, heat the oil on medium-low heat. Add the black bean puree and cook while stirring for 2 minutes. Fold in the Monterey Jack cheese and cook until melted. Add salt to taste. Serve immediately with tortilla chips.

Note:
You can substitute pinto beans or black-eyed peas for the black beans, if you prefer.

Makes 3 cups

Excerpted from Homesick Texan © 2011 by Lisa Fain. Reprinted with permission of Hyperion Books.

Go fish in 2012 with seafood recipes from the Grandparents.com Recipe section, like Easy Tuna Salad Sandwiches.