MPN™ Spicy Black-Bean Dip

MPN™ Spicy Black-Bean Dip

– A Brain Healthy Recipe[1] –

YIELD:  3 CUPS          – serves 20-30 as appetizer

 

 INGREDIENTS:                                                             AMOUNT:

Olive oil	1 TBsp
Onion, chopped	1 medium
Garlic, minced	2 cloves
Cumin, ground	1 tsp
Lime juice, fresh	1 TBsp
Jalapeno peppers, pickled	2 TBsp
Pepper packing juice – omit this if very high in sodium – substitute additional hot water	1 TBsp
Hot water	3 TBsp
Black beans, rinsed and drained, 3 times to remove 30% of the salt	29 oz. can (reserve ½ cup)
Tomato paste	1 ½ TBsp
Black pepper	To taste
Scallions, thinly sliced	3
Green kelp powder	½ tsp

METHOD:

1. In a medium skillet over medium heat, sauté the onion in the olive oil. Cook stirring frequently, until softened, about 5 minutes. Add the garlic and cumin and cook, stirring, until fragrant, about 1 minute, set aside off heat.
2. In a measuring cup, combine the lime juice, jalapeno packing juice (if low sodium), and 3 tablespoons hot water.
3. In a food processor, puree all the beans except for the reserved ½ cup, the onion mixture, tomato paste, black pepper and kelp powder, about 30 seconds.  Scrape down the sides of the work bowl with a flexible spatula.
4. With feed tube of a food processor open and the motor running, add the lime-jalapeno mixture in a slow, steady stream; process until smooth, about 1 minute, scraping as necessary.
5. Add the reserved beans and pulse just to combine. Scrape the mixture into a bowl and stir in the pickled jalapenos and the scallions. Cover and let stand at room temperature for flavors to develop, about 30 minutes.
6. Adjust the seasoning if necessary, and serve.