Mexican-Ranchero Black Bean Dip

[Guest guest]

* Exported from MasterCook II *

 

Ranchero Black Bean Dip In Bread Bowl

 

Recipe By : Vegetarian Times Magazine 12/95

Serving Size : 10 Preparation Time :0:00

Categories : Appetizers Black Beans

Mexican Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 Round Loaf Whole Wheat Bread

1/2 Cup Water

1/2 Cup Onion -- minced

5 Cloves Garlic <Large> -- minced

1 15 Oz Can Black Beans -- drained

1/2 Tsp Ground Cumin

1 Tbs Jalapeno -- minced

1/3 Cup Mild Salsa

1/3 Cup Fresh Cilantro -- chopped

Salt And Pepper -- to taste

 

Slice top off of bread loaf; scoop out insides, leaving 1/2 inch crust

as a bowl; set aside.

Heat water in a nonstick skillet over medium-high heat; saute onion and

garlic 2 to 3 minutes, or until tender. Mash beans until nearly smooth;

add to onion-garlic mixture with cumin, jalapeno and salsa. Cook 5 minutes

or until thick, stirring occasionally. Add more water if necessary to

achieve desired consistency. Remove from heat; stir in cilantro, salt and

pepper to taste. Spoon into bread bowl and serve.

 

 

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NOTES : Chopped parsley may be used instead of the cilantro if desired.