How to make killer Mexican bean dip // Edible Witness

Mexican Bean Dip
How a good recipe can turn you into the party guest who gets invited back

By Sara Chan

On Tuesday September 1st, 2015

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Hey, you!

Yes, you. The person who showed up to a party with a bag of chips and store-bought dip. You probably think you’re a pretty good party guest. And let’s face it — nobody’s going to kick out the guy with chips and dip.

Mexican Bean DipBut why set your standards so low? You’re an adult now. So you should probably be aware of the general progression of acceptable party contributions, in order from teenage idiot to full-blown grown-up party guest:

1. You bring nothing. You are hoping your host has chips. It’s fine — you are a teenager, and dumb and poor and people expect little of you.

2. You bring beer, just enough for yourself to drink. Maybe four king cans, but then
you only drink three, and you slip the fourth into your bag when you leave. You eat a taquito from 7-Eleven on the way home. You are the worst.

3. You bring a six-pack, a bag of Ruffles and some Philly onion dip, and leave whatever you don’t drink for the hosts. You’re a good guy.

4. You bring a bottle of wine for the host, plus whatever you plan on drinking, plus some classy, artisanal tortilla chips and THIS DIP. It’s got creamy black beans and is spiked with lime and garlic and chili and made juicy by diced tomatoes. You’re a classy person. Everyone loves you and you’re invited to many fun parties for years to come.

Any questions?


Mexican Black Bean Dip

  • 1 clove garlic
  • 7 ml (1 1⁄2 tsp) grated ginger
  • 5 ml (1 tsp) chili powder
  • 5 ml (1 tsp) ground cumin
  • 2 dashes Tabasco or red pepper sauce
  • Juice from 1 lime
  • 60 ml (1⁄4 cup) cilantro, chopped
  • 1 540-ml can black beans, drained and rinsed
  • 1 large tomato, diced
  • Kosher salt

 

  1. Boil the garlic clove in an inch of water for 1 minute, and remove.
  2. Place garlic, ginger, chili powder, cumin, red pepper sauce and lime juice in a blender or food processor and pulse until a consistent paste forms.
  3. Add green onions and cilantro, then black beans. Pulse to mulch up beans to desired consistency (I prefer to leave about 1⁄3 of the beans unblended). If using a blender, you
may need to use a spatula to scrape down
the sides a few times to redistribute the beans. Avoid over-blending or you’ll wind up with bean paste!
  4. Remove the mixture to a medium mixing bowl and stir in diced tomatoes. Season to taste with salt — it’s always best to test with the chips you’re using as they tend to be pretty salty already.
  5. Chill for about an hour, if you have time, to let the flavours develop. Serve with tortilla chips.

 

Avacado and limeWhen I dip, you dip, we dip

Take this dip to the next level with your pick of extra layers on top: guacamole (just smash avocado with lime and salt), sour cream, shredded cheese, diced tomatoes, green onions, pickled jalapeños and/or sprinkled cilantro.

 


Sara Chan is in-house counsel at Corus Entertainment, food enthusiast and unprofessional home chef. Her favourite food group is pork. Check out more of Sara’s great recipes.


Student-Issue-2015-CoverThis story is from our 2015 Student Issue.

 

 

 


Illustration by Jeannie Phan