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Prep Time: 15 Minutes Cook Time: 32 Minutes |
Ready In: 47 Minutes Servings: 1 |
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We like Mexican sour cream for its rich texture. One tablespoon yields big flavor, so it's okay to indulge. Look for it in the dairy section of larger supermarkets. Ingredients:
1 (6-oz.) package cuban-style black bean soup mix |
1 tablespoon olive oil |
2 tablespoons lime juice |
1/2 teaspoon cumin |
1/4 teaspoon ground chipotle chile powder |
2 tablespoons mexican crema or regular sour cream |
garnishes: diced tomatoes, thinly sliced green onions |
fresh vegetable slices |
Directions:
1. Bring soup mix, olive oil, and 2 1/2 cups water to a boil in a medium saucepan over high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes. Uncover and cook 5 to 7 minutes or until thick and beans are tender. Let cool 30 minutes.
2. Process soup mixture, lime juice, cumin, and chile powder in a food processor 20 seconds or until smooth. Spoon mixture into a serving bowl. Cover and chill 2 hours before serving. Store in refrigerator in an airtight container up to 2 days. Spread center of dip with Mexican crema, and garnish, if desired. Serve with fresh vegetable slices.
3. *Light sour cream may be substituted.
4. Note: For testing purposes only, we used Nueva Cocina Cuban Style Black Bean Soup Mix and Olé Crema Mexicana.
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