Black Bean Dip Recipe
- 1 ½ cups dry black beans (either regular or sprouted - see post above for more info on the difference)
- 1 small onion (roughly chopped)
- ½ red bell pepper (roughly chopped)
- 1 ½ tsp garlic (minced)
- ½ tsp jalapeño (seeded and finely chopped)
- ½ tsp dried thyme
- ½ tsp cumin
- 1 bay leaf
- 6 cups chicken broth
- ¾ tsp pepper
- 2 tbsp cilantro (roughly chopped)
- 2 tbsp grass-fed ghee
In a medium/large pot, heat the ghee over medium heat. Add onion, bell pepper, garlic, thyme, and jalapeño and sauté until the onions are softened - about 5 minutes.
Add beans, chicken broth, cumin, pepper and bay leaf to the pot. Bring to a boil and then reduce to a simmer.
Partially cover the pot with a lid and simmer - stirring occasionally - until the beans are tender. Mine usually take about an hour and fifteen minutes. Remove the bay leaf and stir in the cilantro. Place mixture in the fridge and allow to cool overnight. The next day, place mixture in a food processor and puree. Serve chilled with veggies or crackers.
Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg