The search goes on...

[alfreda89]

I keep looking for a pre-made refried black bean dip, preferably vegan, without peppers. Central Market's Organic brand has a can of Fat-Free Refried Black Beans with roasted red jalapenos. I thought maybe organic, not "souped up?"

No, you can't taste the black beans -- only the jalapenos.

*Sigh*

May have to make my own. I made a nice one with black beans and ginger, but a dip with just black beans and say, onions would be nice!

Comments

[sheilagh.livejournal.com]

you might look near the hummus in hippy stores like whole foods? I'm pretty sure I've seen a black bean thingy offered by one of those hummus makers, the companies that make the round clear little tubs of it?

They do --

[alfreda89.livejournal.com]

It's too spicy for me right now.

Bother!

I have not only rye in the freezer and great soy sauce for you, I started to open a wonderful temph and realized it has barley in it! So, we need to have a fridge meet-up! Maybe I need sushi soon....

[originalkitsune.livejournal.com]

I think you are going to have to make your own because it's almost mandatory that mexican food have some kind of nightshade in there. :/ If you think about it, almost all the nightshades grow well in this region....

[alfreda89.livejournal.com]

Mexican spicing is ubiquitous here....

[carmensophia.livejournal.com]

I enjoy black bean hummus. here's a couple recipes you night consider.

Ingredients:
•1 can black beans, drained (15 oz)
•1/4 cup tahini
•1 tablespoon garlic, minced
•1 tablespoon olive oil
•1/4 tablespoon lime juice
•1/2 teaspoon cumin
Preparation:
In a food processor, process all ingredients until smooth and creamy. If it is too thick, add half a teaspoon olive oil and a half teaspoon lime water. Serve immediately or store in refrigerator in airtight container.

here's one for homemade tahini.

Ingredients:
•5 cups sesame seeds
•1 1/2 cups olive oil or vegetable oil
Preparation:
Preheat oven to 350. Toast sesame seeds for 5-10 minutes, tossing the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.

Yield: 4 cups

it can be stored air tight in the fridge for up to 3 months.
-carmensophia

[alfreda89.livejournal.com]

Thanks for the recipes!

[sheilagh.livejournal.com]

Kit makes our hummus, about like that. With black beans, I *definitely* recommend the cumin!!