We’ve been in remodel mode since we closed on our first home at the end of May, so finding foods that are delicious and easy to prepare. Factor in that I didn’t have an oven for three weeks and you add to the challenge.
After perusing some recipes on line, and thinking about my old camping days, I thought I’d try a new take on an “instant bean dip”. Surely I could come up with something a little tastier than those sandwich size ziploc bags full of strange powder that I used to add cold, campsite water too right?
The other day I ground up some black beans into a flour using my trusty WonderMill. After the chickpea attempt earlier this week (more about that later) I was a bit apprehensive that my mill didn’t like me much. Luckily it all worked out and I produced a nice whitish gray powder.
We tore up our living room floors over the weekend so I wanted a nice easy snack this afternoon. I came up with this easy black bean dip that ended up being pretty tasty!
You’ll need:
3/4 cup black bean flour
1/2 tsp chili powder (or more according to taste)
1/2 tsp tumeric
1/2 tsp ground sea salt
2 1/2 cups hot water
1/2 cup of your favorite salsa. I prefer verde.
Combine your black bean flour, spices and water in a 2qt sauce pan on medium heat. Stir constantly for about a minute until nicely combined.
Reduce heat to medium low and cover, stirring occasionally for about 4-5 minutes.
Remove from heat, remaining covered and let stand for about 15 minutes. Add 1/2 cup of your favorite salsa and serve with your favorite chips. (I like the lime ones, which aren’t gluten free I don’t think but yours might be!)
Funny side note – black bean dip will look green when cooked, not black. Who knew? 🙂
