Recipe - Black Bean Green Pepper And Red Onion Dip

1 One half cup Dried black beans; picked
over and
; rinsed
2 qt Plus One fourth cup water
1 lg Green bell pepper; chopped
fine,
; reserving about 1
; teaspoon forgarnish
1 small Red onion; chopped fine,
; reserving about 1
; teaspoon for
; garnish
3 tablespoon Vegetable oil
1 One half teaspoon Ground cumin; or to taste
2 tablespoon Cider vinegar; or to taste
Tortilla chips as an
accompaniment
Cherry peppers for garnish
if desired

In a large saucepan let the beans soak in cold water to cover for 1
hour, drain them, and in the pan combine them with 2 quarts of the
water. Bring the water to a boil and cook the beans at a slow boil
for 1 hour, or until they are tender.

While the beans are cooking, in a large heavy skillet cook the bell
pepper and the onion in the oil over moderate heat, stirring, until
the vegetables are softened. Drain the beans, reserving One half cup of
them, add the remaining beans to the bell pepper mixture with the
remaining One fourth cup water, and simmer the mixture, covered tightly, for
15 minutes, or until the beans are very tender. In a food processor
blend the mixture with the vinegar and salt to taste, pulsing the
motor until the mixture is combined well but not pureed smooth.
Transfer the dip to a bowl and stir in the reserved One half cup beans.
The dip may be made 2 days in advance and kept covered and chilled.
Garnish the dip with the reserved bell pepper and onion and serve it
with the tortilla chips.

Makes about 3 cups.

Gourmet October 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.