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RECIPE # 4168 - JACK'S BLACK BEAN DIP - Friday, July 18, 2008

RECIPE # 4168 - JACK'S BLACK BEAN DIP - Friday, July 18, 2008

CREATED Jul 17, 2008

LYNNE TOLLEY - MISS MARY BOBO'S BOARDING HOUSE

2 T vegetable oil

1 medium onion, chopped

2 cloves garlic, minced

2 cans (15 ounces each) black beans, drained

1/4 c whiskey

1 teaspoon ground cumin

2 tablespoons fresh lemon juice

Hot pepper sauce, to taste

Suggested Toppings: sour cream, chopped avocado, chopped tomato, sliced green onions, jalapeno peppers, chopped cilantro

Heat oil in a large saucepan.  Stir in onion and garlic and cook over medium heat until onions are tender, about 5 minutes.  Stir in beans, whiskey and cumin.  Cook until bubbly and heated through.  Mash beans lightly; stir in lemon juice and hot pepper sauce.  Serve warm or at room temperature in a serving dish topped with your choice of the suggested toppings.  Makes about 2 1/2 cups.