This is a yummy black bean dip that I made to go with my Creamy Chicken Baked Flautas. But it would be great with a variety of Mexican dishes or just as a dip for tortilla chips.
Spicy Black Bean Dip
2 tbsp olive oil
¼ large onion, diced
1 clove garlic, grated
1 (15 oz.) can black beans, drained and rinsed
1 chipotle in adobo, seeded and finely minced, plus 2 tbsp adobo sauce
½-1 cup vegetable broth
Salt to taste
Heat oil in a medium saucepan over medium heat. Add onion and garlic and sauté until onion begins to get soft. Add black beans, minced chipotle, adobo sauce, and ½ cup vegetable broth. Cook for about 5 minutes.
Puree bean mixture using a stick blender, regular blender, or food processor. Add more broth if necessary to achieve desired consistency. Add salt to taste.
Makes 4 servings.
I love chipotle and it pairs really well with black beans. If you don't have the canned chipotles in adobo on hand, you can use chipotle powder. It really packs a punch, so use sparingly!
I know that 2 tbsp of oil seems like an awful lot for sauteing onions, but it gives the finished dip a nice shiny sheen. Otherwise it dries out too quickly.
Spicy Black Bean Dip with Creamy Chicken Baked Flautas