I had forgotten about making this recipe in a normal-sized batch, and a friend reminded me today about it. So I apologize for the delay.
Yes, this is the dip that was served at Ray Baker’s memorial at the arboretum.
(If you want the dip with the hoisin sauce and lots of garlic, that’s the Asian Black Bean Dip recipe you want.
This black bean dip is quick to make and extremely healthy, full of fiber and antioxidants. You can adjust the cayenne to taste, or use fresh or canned chiles or chipotles or chipotle powder instead. It has a mild chile hit to it as it is.
I haven’t tried it with other beans yet, but my guess is it would be just as tasty with other types, such as kidney or pinto beans, and possibly garbanzos, too.
Here is the recipe. Please leave a comment to let me know what you think if you try this yourself.
Vegan Black Bean Dip
3 TBS canola oil
1-1/4 cup chopped onion (about 1 medium)
2 cloves garlic, minced
1 cup chopped bell pepper (about 1 medium)
1 can (11 oz) corn, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 tsp cumin
1/4 tsp cayenne
1 tsp salt
3 TBS apple cider vinegar
Saute onion, garlic, bell pepper, and corn in oil until onions and bell peppers are soft, about 10 minutes.
Add to blender or food processor with the other ingredients. Blend.
Serve with tortilla chips or crudite. Makes 3 cups dip.