From Marilu Henner's Healthy Life Kitchen recipe book:
Joe's Black Bean Spread
Joe Rowley, Serves 10-12
3-30oz cans black beans
6 cloves garlic
3 jalapeno peppers
2 serrano peppers
1/2 med. red onion
1/4 t dried chilies arbol flakes
1 t ground cumin
extra virgin olive oil as needed
1 T chopped fresh oregano
1 T chopped fresh thyme
juice of 1 lime
salt and pepper
2 red bell peppers
1 baquette (or bread source)
Drain the black beans, but reserve some liquid. Pick the leaves from a bunch of cilantro, wash them and spin dry in a salad spinner. Peel and mash the garlic. Remove seeds and ribs from peppers. Coarsely chop the chili peppers and the red onion. In a food processor, puree 2 cans of beans (the 3rd will be added whole later), the onion, jalapenos, serranos, chilies arbol, garlic, 3/4 c of cilantro, cumin, 1 T olive oil, oregano, thyme, lime juice, and salt and pepper to taste.
The puree should have the consistency of a thick milk shake you'd have to eat with a spoon. It it's too thick, add a little of the reserved bean liquid and process some more. If it's not spicy enough, add more chilies arbol. When it's all just right, put the puree into a large bowl.
Remove seeds and ribs from the red bell peppers, cut them into chunks, and use the food processor to finely chop. Add them and the reserved whole beans to the bean puree and mix thoroughly. Finely chop the remaining cilantro and garnish the top w/it.
Pour some olive oil into a shallow bowl. Cut the bread into 1/2 inch thick rounds (a Glutino baguette might be good), dip one side in the oil, and place the oiled rounds under the broiler to toast.
Place the rounds on a plate and serve with your dip; watch it disappear.
Note from me: Sounds to me it would be easier to simply put everything into the processor except the 1 reserved can of black beans (drained) and the chopped red peppers for some texture.
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