Black Bean and Chipotle Dip
Vegan - Vegetarian Recipe Book
How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"
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Black Bean and Chipotle Dip
2-15 oz cans Black Beans, drained
4 cups Black Beans, cooked
1-6 oz can Tomato Paste
1 Sweet Onion, medium size, peeled
1 Chipotle Pepper, stem removed
1 tsp Sweet Basil, dried
1 tsp Cilantro, dried
2 tsp Chili Powder
2 tsp Cumin, ground
1 large or 2 medium size Garlic Cloves, peeled
6 tbsp Lemon Juice
(To enlarge the photo of the black bean dip, click on the photo or link)
Put all of the ingredients in a high-speed blender container, cover, and blend until smooth.
If the dip is too thick for the desired use, add a little water and mix thoroughly.
The left over black bean dip can be stored in a tightly sealed container in the refrigerator for two to three days.
This recipe may be used as a filling for celery sticks or a dip for raw vegetable pieces. We usually make more than we need for our initial serving so that there will be some left over in the refrigerator for a snack.
We enjoy it on our baked potatoes; or diluted slightly with water, we add this black bean dip to a large tossed salad with chunks of baked potato for a “one-bowl” meal.
You may find other uses for this delicious, versatile dip.
Basil, Sweet Dried
Beans, Black, Canned
Cilantro, Dried Leaves
Lemon Juice, Reconstituted
Utensils and Equipment Information
The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!
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