Black Bean and Poblano Dip
by Cindi Sutter, Founder of The Spirited Table® - Recipe adapted from Weight Watchers©
2 cups poblano chile, fresh, seeded, deveined, chopped (about 4 medium)
*Soaked black beans or use 14 1/2 oz canned black beans, rinsed and drained
1 cup cilantro, fresh leaves
1 tsp sea salt
1 cup scallions, chopped
1 cup tomatoes chopped
2 Tbsp fresh lime juice
Optional - Add chili powder or a fresh Serrano pepper diced based on your heat taste
- *If using fresh black beans, cook for 1 1/2-2 hours or until tender. Drain the beans, let them cool then add 2 cups to the remaining ingredients.
- Combine all ingredients in a food processor or blender; process to desired consistency.
- *Buy approximately 1 lb. black beans in a bag and soak them in cold water overnight. Cover the beans with about 2 cups extra water, as the beans continue to absorb water overnight. Or use canned black beans.
- Serve this with chips or as a condiment for grilled pork chops or chicken.