Black Bean and Jalapeno Dip with Potato Wedges
Another little off-the-shelf gem for nibbles or a starter, or even for a few people to share a quick lunch.
NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available
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This recipe is from Delia's How to Cheat at Cooking. Serves 4 for lunch, or 8 as a starter
Toss the frozen wedges in the oil and place them on a baking sheet and bake on a high shelf for 18 minutes.
Next, drain the black beans and rinse them under cold running water. Now place half of them in a large bowl, then add the tomatoes, jalapeno peppers, lime juice and half the coriander. Season well with some salt and whiz the whole lot with a stick blender until it is quite smooth.
Now you need to add the rest of the black beans and give these a short burst (this is to give the dip a little bit of texture). Then 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 the hot crisp potato wedges.
Pre-heat the oven to gas mark 7, 220C
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