Black Bean and Jalapeno Dip
This recipe was devised to make use of McCain potato wedges – a lovely, spicy dip which comes into the how-to-cheat category as it honestly only takes ten minutes to prepare. A note on ingredients: chair de tomate is a tomato puree and is available from Sainsburys, though half a tin of tomatoes (drained) is a perfectly good alternative. Jalapeno peppers come sliced in jars – I used Waitrose Cooks Ingredients version (Easy on the Jalapenos), but there are a number of other makes on the market.
|1 x 400g tin black beans, drained weight 230g|
|1 tin chair de tomates (or ½ tin Italian tomatoes drained)|
|1 tablespoon (Easy on the) Jalapenos, chopped|
|the juice of 1 lime|
|1 tablespoon crème fraiche|
|½ pack fresh coriander (25g)|
|Oven temperatures and Conversions|
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|There is no list of equipment specified for this recipe.|
First of all drain the black beans and rinse them under cold running water. Now place half of them in the goblet of a food processor, then add the tomatoes, jalapeno peppers, lime juice and coriander. Season well with some salt and whiz the whole lot until it is quite smooth.
Next add the rest of the black beans and give these a short burst in the processor (this is to give the dip a little bit of texture). Now transfer it all to a bowl and fold in the crème fraiche.
Taste to check the seasoning, then serve garnished with some more coriander and wedges of lime, with potato wedge (or whatever else you fancy) to dip in.
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Black beans don't have a strong flavour of their own but they do carry other flavours superbly, while at the same time yielding a unique velvety texture.
Surely one of the nation's most popular family supper dishes, chilli con carne is a spicy treat, especially if you make Delia's version, with lime, coriander and black beans.
A truly authentic chilli con carne, this, with the classic accompaniments of pinto beans, grated cheese, raw onion, saltine crackers and soured cream. A lovely cheat recipe, Delia makes it with steak, rather than mince, for a better texture.
What are enchiladas? Well, they're Mexican wheat-flour pancakes that can be spread with some spicy salsa and stuffed with almost anything you have handy – in this case cheese – and then baked. An excellent light lunch dish served with a salad.
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