What is Bean Dip?
Bean dip is puree cooked beans, to which they have been added flavors such as spices and herbs. There are so many versions of bean immersion, such as cultures that enjoy the consumption of beans. Variations reflect the differences not only in the beans themselves, but also in the aroma profile of immersion and the way in which immersion is given. hummus in the Middle East; and Italian white beans or cannellini beans. These three are characterized by completely different sets of spices and illustrate a wide range of culinary variations that are lent beans. Beans have low fat content, high fiber content and do not have cholesterol. They provide vitamins and iron B, carbohydrates and considerable amount of protein. If you are choos your flavors, the beans you create may be a nutritional powerhouse rather than a reflective stone for a dietary disaster, which needs to be kept in mind in the preparation of holiday appetizers. Just drain and rinse before use. Cooking dry beans is easy and economical. Simply pour beans into a CEDniche. Carefully choose beans and remove any foreign material such as small stones or plant materials. Rinse beans and place in a large pot.
cover the beans with water to a depth of 1 inch (2.5 cm), if necessary add a pinch of baking soda and heat on low heat until the beans come to boil. Cook for 2 minutes, remove from heat, cover and leave for 1 hour. Drain the beans, rinse and return to PAN. Cover beans to a depth of 1 inch with hot water. Bring to a boil; Reduce the heat temperature. Cover partially and cook the flight for 1 to 1 1/2 hours or until there are fine beans. Drain, rinse and use immediately or chill. Beans can be wrapped in containers safe on the freezer and for future use frozen for about 2 months.
Tex-Mex Bean Dip
• 1 tablespoon (15 ml) plant oil
• 1 small onion, naskaana
• 1 little jalapeno pepper, ribs and seeds removed, ground
• 2 cloves garlic, ground
• 1 teaspoon (2.5 g) cumin
• 1 teaspoon (2.5 g) chili powder
• 1 cup (240 g) sliced tomatoes (fresh or canned)
• 2 cups (350 g) or 1 (15 ounce, 420 g) can black beans (rinsed, exhausted and partially crushed) or dried pinto beans
• 1 tablespoon (15 ml) fresh lime juice
• Kosher salt to taste
• 1/4 cup (15 g) sliced fresh coriander
1. Heat the oil in a pan over low heat. Saute onions and jalapeno for about 5 minutes until the onion is tender; Add garlic and saute for another minute. Add cumin and chili powder and continue for 1 minute. Stir the tomatoes and bring to cooking.
2. Add beans, lime juice and salt according to tasting of the tomato mixture. Heat, mixing. Remove from heat, stir coriander, serve with tortilla chips or cut vegetables such as carrot sticks andCucumber slices.