Recipe of the Week: Black Bean Dip
Yum. Super delicious, easy, and nutritious! Black Bean Dip can be solo (think hummus-replacement) or as an entree (in lieu of refried beans).
- 1 cup black beans, soaked overnight in water
- orange juice
- cumin, coriander, ginger, garlic, and salt to taste
Cover black beans with water in pan and bring to a boil. Reduce heat and allow to simmer 30-45 minutes, or until tender. Add cooked beans to food processor, combining with enough orange juice for preferred consistency. Mix remaining spices into the puree, to taste. Chill for one hour before serving.
I served this over wilted spinach greens with salsa, vegan sour cream, and avocado slices with a garnish of tortilla chips. It was a big hit. You can use the dip solo for chips or as a base adding vegan cheese (daiya), corn kernels, diced tomatoes, and chili’s for a great taco dip. The possibilities? Endless. The result? A happy belly and healthy body.
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