Friday, March 28, 2008
Black Bean Dip
As requested, A, here's the recipe for the black bean dip :-)
This dip was introduced to me be a Costa Rican friend and it has made many an appearance on our table. The original recipe she gave me called for canned refried beans but when I looked at the label on the can, I was shocked at how much fat and salt it had! So I now make this from plain, unsalted canned whole black beans and I save on all that fat, which I reserve for the chips. Hehe!
Because it's low-fat and healthy, it makes me feel less guilty about indulging in corn tortillas :-)
BLACK BEAN DIP
1 large can black beans, drained
2 tbsp. oil
1 medium onion, chopped
1/2 red pepper, chopped
salt and pepper
pinch of sugar
2 tbsp. lizano sauce
1. Saute the onions in oil over medium high heat until slightly brown.
2. Add the chopped pepper and saute until peppers are also slightly brown.
3. Pour in beans and stir until combined.
4. Puree with a hand blender (or with a normal blender).
5. Season with lizano sauce and adjust seasoning with salt, pepper and sugar.
6. Serve with chips.
Lizano sauce or Salsa Lizano is like the ketchup of Costa Rica. It's a condiment made from vegetables and some people liken the taste to worcestershire. I kinda agree, but not quite. Lizano has a distinct latin flair to it that I can't quite put my finger on. Maybe they roast some of the veggies before making the sauce because it has a smoky background that adds to the depth of flavor.
Salsa Lizano has become a mainstay in my pantry. I add it to store-bought salsa, beans and rice, chili, beef for my tacos, etc., etc. Such a great discovery!