Ah, appetizers at Christmas, last minute, no time for a grocery run, and in someone elses pantry! I have a lot more respect for that fella that creates meals from other people’s pantries and houses! Oy!
Me: What kind of beans do you have?
Answer: Black and White
Me: Great northern?
Answer: I think so, but there are a lot more black beans
Me – inside: guess i need to make something with black beans then
Me: do you have any roasted red peppers?
Answer: No
—————-
It went on from there and so i decided to find a small ingredient list on CL with the main ingredient being black beans…
I finally stumbled across this one: Tex-Mex Black Bean Dip – from 1998! But after we tried it – it’s a keeper!
Ingredients:
- 1 teaspoon
vegetable oilOrange Olive Oil - 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/2 cup diced tomato
- 1/3 cup bottled
picante sauceSalsa - 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 (15-ounce) can black beans, drained $
- 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
1/4 cup chopped fresh cilantro- 1 tablespoon
fresh lime juicebottled lemon juice
Preparation
Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomato and next 4 ingredients (tomato through beans); cook 5 minutes or until thick, stirring constantly. Remove from heat; put in food processor. Add cheese and lemon juice, stirring until cheese melts. Serve warm or at room temperature.
Verdict:
I would use “hot” salsa, double, possibly triple the chili powder, add some cayenne and red pepper flakes, maybe some hot sauce, add a whole Serrano or jalapeno.
All in all it was a very good taste and texture!
