Black Bean Dip

Black Bean Dip

Ingredients:
1 cup dried black beans
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced

Directions:
1 (14.5-ounce) can diced tomatoes
2 (4-ounce) cans mild green chilies, finely chopped
1 teaspoon chili powder
1⁄ teaspoon dried oregano
2
1⁄ cup finely chopped fresh cilantro
4
Salt, to taste
1 cup vegan Monterey jack cheese, such as Follow Your Heart Vegan Gourmet
Monterey Jack Cheese Alternative
1. Add the beans and water to a container; cover, and let the beans soak 8 hours at
room temperature.
2. Add the oil and the onion to the pressure cooker; sauté for 3 minutes or until the
onion is soft. Add the garlic and sauté for 30 seconds.
3. Drain the beans and add them to the pressure cooker along with the tomatoes,
chilies, chili powder, and oregano. Stir well. Lock the lid into place. Bring to high
pressure; maintain pressure for 12 minutes. Remove from heat and allow pressure to
release naturally for 10 minutes.
4. Quick-release any remaining pressure. Remove the lid. Transfer the cooked beans
mixture to a food processor or blender. Add the cilantro and process until smooth.
Taste for seasoning; add salt, to taste.
5. Transfer the dip to a bowl. Stir in the cheese. Serve warm.
OTHER BEAN OPTIONS
Bean dips are delicious when made with a variety of dried beans. To complement the flavors in this recipe,
use black beans, pinto beans, or white beans. If you’re pressed for time, use canned beans instead of dried
beans, but be sure to drain the liquid first.
Tofu and Portobello Enchiladas
Turn up the heat by adding some fresh minced or canned chilies. If
you’re addicted to vegan cheese, add a handful of grated cheese to the
filling as well as on top.
Serves 4
1 (16-ounce) block firm tofu, diced small