Black Marsh Black Bean Dip
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
When hosting a Halloween party, think about every little detail that completes the festive atmosphere, especially the appetizers. Place a bowl of Black Marsh dipping sauce on the table, surrounded by dark blue corn tortilla chips. Despite its color, the dip contains only natural, delicious ingredients: canned black beans, mildly roasted poblano peppers, fresh herbs, and lime juice. Blend everything in a blender, and the thick black sauce is ready.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 poblano peppers
- 1 can (425 g) canned black beans, rinsed
- 0.5 cup fresh cilantro
- 0.5 cup chopped green onions
- 3 tbsp freshly squeezed lime juice (from 2 limes)
- 1/4 tsp ground cumin
- Blue corn tortilla chips, for serving
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Recipes with similar ingredients: poblano pepper, black beans, cilantro, green onions, lime, cumin, chips
Cooking the dish according to the recipe:
- Preheat oven to broil. Place poblano peppers on a baking sheet and broil, turning halfway through, until charred, 15-20 minutes. Let cool slightly, then remove stems and seeds and peel off any charred skin. It's okay if some skin remains.
- Place the poblanos in a blender and add 1/2 cup water, black beans, cilantro, green onions, lime juice, 2 tablespoons salt, and cumin. Blend until smooth. Transfer to a small bowl and serve with tortilla chips.
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