Fri Jolemole

Natural.Foodie's picture

Sep. 16, 2011

Ingredients

Corn oil 1 Tablespoon
Spanish onion 1 Large , coarsely chopped
Garlic clove 4 Medium , coarsely chopped
Black beans 32 Ounce , drained and rinsed (2 Cans, 16 Ounce Each)
Fresh lemon juice 1 Tablespoon
Fresh lime juice 1 Tablespoon
Tomato 1 Large , finely chopped
Jalapeno peppers/1 can 4 ounces chopped mild green chilies
Scullions 6 Medium , minced
Salt 1/4 Teaspoon
Freshly ground black pepper 1/2 Teaspoon
Hot pepper sauce 6 Dash (To Taste)
Fresh coriander leaves 1/3 Cup (5.33 tbs) , minced (Loosely Packed)
Sour cream 1 Cup (16 tbs)
Tortilla chips 1 Cup (16 tbs) (For Serving)

Directions

1. In a large saucepan, heat the oil over moderate heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the black beans and 2/3 cup water. Cook until the beans begin to break apart, about 15 minutes. Transfer the beans to a food processor and puree until smooth. Transfer to a bowl and let cool to room temperature.

2. Meanwhile, in a medium bowl, stir together the lemon juice, lime juice, tomato, jalapenos, scallions, salt and black pepper. When the beans are cool, add them to the bowl and stir well to combine. (The can be prepared to this point up to 8 hours ahead; cover and refrigerate.)

3. Season the dip to taste with hot pepper sauce and stir in the minced coriander. Pass the sour cream separately and serve with tortilla chips.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 4131Calories from Fat 750

 % Daily Value*

Total Fat 86 g132.3%

Saturated Fat 32 g160%

Trans Fat 0 g

Cholesterol

Sodium 990 mg41.25%

Total Carbohydrates 657 g219%

Dietary Fiber 151 g604%

Sugars 51 g

Protein 213 g426%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet