You probably don’t know this yet, but I am a black bean dip fanatic. I make it at least a few times a month. Usually it’s just a can of refried black beans heated up with half a jar of whatever pre-made salsa I bought on sale. But my pantry and fridge are empty today. (If this concerns you, please feel free to click my Amazon links and load up your cart.) I made up a batch with what I had available, and it turned out to be the best black bean dip I’ve made yet!
Unfortunately, I didn’t expect it to turn out so good, so I don’t have pictures. Black bean dip isn’t especially photogenic anyway, especially with corn in it. But I’ll tell you what I did.
I had two cans of Aldi’s black beans in the cupboard. I thoroughly rinsed and drained them and pureed them in the food processor with a cup of water.
In a saucepan, I heated about 1 1/2 tablespoons of olive oil, and cooked a medium chopped onion, a couple minced garlic cloves, about 1/2 tablespoon of cumin, and some salt until the onions were soft.
Then I added the beans along with the tomato half I had left over from something else (chopped), some frozen corn, red pepper flakes, about 1/4 cup of black olives that didn’t make it onto a gluten free pizza, and about a teaspoon of red hot sauce. I cooked it until it was thick, about 30 minutes.
I took it off of the heat and stirred in about 1/2 to 3/4 cup shredded mozzarella (also left over from pizza). I would have used jack cheese if I’d had some, but the mozzarella totally worked.
Then I put it in a bowl, topped it with sour cream, and served it with corn tortilla chips. This makes too much for one person, by the way, so share it. Or you can have leftovers tomorrow, I guess, if you’re still too busy to go to the store.
Since this turned out so well, next time I’m going to try taking the extra step and making it with dried black beans. It might be even better, and cheaper. Cheaper is good. Gluten free doesn’t have to be expensive, regardless what food companies try to sell you. More on that soon!