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Poblano Black Bean Dip with Pita Chips

A quick-to-make black bean dip, with slightly spicy poblano peppers.

Prep- 20 min. Cook- 10 min. Yield: 42, quarter-cup servings, about 2 quarts of dip
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Poblano Black Bean Dip with Pita Chips

Ingredients

1  pch Santiago® Seasoned Vegetarian Black Beans, prepared
3  Tbsp Canola oil
1 1/2  cup Onions, diced, about 1 medium onion
1  Tbsp Garlic, minced
1  tsp Oregano, dried
1  tsp Crushed red pepper flakes
3/4  cup Poblano chili pepper, diced, about 1 medium poblano chili

Instructions

  1. Prepare Santiago® Seasoned Vegetarian Black Beans according to package directions, set aside.
  2. Heat canola oil in medium skillet, over medium heat. Stir in onions, garlic, oregano, red pepper flakes, and poblano chili. Cook, stirring occasionally, until onions are translucent, about 10 min.
  3. Add to prepared black beans and partially pureé with an immersion blender.
  4. Serve warm or cool completely and serve as a cold dip.
  5. Alternate oven instructions:
  6. Heat convection oven to 350°F, low fan.
  7. Heat canola oil in mediuim skillet over medium heat. Stir in onions, garlic, oregano, red pepper flakes, and poblano chili. Cook, stirring occasionally, until onions are tranlucent, about 10 min. Add to a 4-inch deep, half-steamtable pan along with beans and 2 quarts of boiling water.
  8. Cover and bake until beans are tender, about 30 min. Remove from oven and pureé until smooth. Serve warm.
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