Chipotle Bean Dip
Chipotle bean dip, a gluten-free, vegan appetizer
Servings 8
Calories 245kcal
Ingredients
Ingredients for cooking the beans
- 2 cups dry pinto or black beans
- 6 cups water
- 4 cups vegetable broth
- 1 inch by 2 inch piece of kombu
- Salt to taste
Ingredients for the dip
- 2 cups cooked beans you will have a few cups of cooked beans left over for another recipe
- 1 tbs. sundried tomatoes
- 1 tbs. chopped shallot or other onion
- 1 tbs. olive oil
- 1 tsp. chipotle in adobo sauce
- 1/2 tsp. salt
- 1-2 tsp. water
Instructions
- Put the beans, the piece of kombu, and the 6 cups of water in a pot. Soak overnight for at least 12 hours.
- In the morning, remove the kombu and drain and rinse the beans. Place the beans and the kombu in a pot on the stove and add the broth and salt. Bring to a boil and simmer for about 90 minutes, checking periodically to see if the beans are tender.
- Drain the beans and remove the kombu.
- To make the dip, saute the shallot in the olive oil in a skillet over medium-low heat for 2 minutes, or until tender.
- In the bowl of a food processor or high-powered blender, place the beans, sundried tomatoes, shallot with oil, chipotle, and salt. Process until smooth. If it seems too dry, add water one teaspoon at a time until you reach the desired consistency.
- Serve with tortilla chips, vegetable strips, or as a filling for tacos.
Nutrition
Calories: 245kcal | Carbohydrates: 42g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Sodium: 616mg | Potassium: 828mg | Fiber: 11g | Sugar: 3g | Vitamin A: 293IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 3mg
