| This recipe is liked by 0 person(s). |
DIP - Black Bean Layered Chili Dip
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Layered Black Bean Chili Dip Recipe courtesy Emeril Lagasse, 2001 (4 Stars) Ingredients | |
| 1 cup | black bean chili, recipe follows |
| 1 tablespoon | minced jalapeno, or to taste |
| 1 cup | chopped seeded ripe tomato |
| 1 cup | grated cheddar |
| 1 cup | sour cream |
| 1 cup | shredded lettuce |
| 1/2 cup | finely chopped green onions |
| 1 | ripe avocado, peeled, seed removed, and diced |
| 2 tablespoons | minced fresh cilantro |
| Tortilla Chips, for dipping | |
| Directions In a 9-inch pie dish, spread the black bean chili. Layer the remaining ingredients in the order given, spreading each one to the edge of the dish. Serve with the tortilla chips. Emeril's Vegetarian Microwave Black Bean Chili: | |
| 1 cup | dried black beans |
| 2 tablespoons | vegetable oil |
| 1 cup | chopped yellow onions |
| 2 teaspoons | chopped garlic |
| 1 | jalapeno, stemmed, seeded and chopped |
| 1 | bay leaf |
| 1 tablespoon | chili powder |
| 1 teaspoon | ground cumin |
| 1/2 teaspoon | Essence, recipe follows |
| 4 cups | hot water |
| In a 3-quart baking dish, combine the beans with 2 cups of water. Cover with plastic wrap and microwave on high for 15 minutes. Remove from the oven, carefully peel back an edge of the plastic, and let sit 5 minutes. Add 2 cups of very hot water, stir, recover, and let sit for 1 hour. Drain the beans in a colander. Heat the vegetable oil in the baking dish for 1 minute on high. Add the onions, garlic, jalapeno, bay leaf, chili powder, cumin, Essence, and salt, and stir to coat. Cook, uncovered, on high for 4 minutes. Stir well. Add the beans and stir to combine. Add 4 cups of hot water, stir, and cover tightly with plastic wrap. Cook on high for 30 minutes. Remove from the oven and let stand covered for 15 minutes. Yield: 4 servings Essence (Emeril's Creole Seasoning): | |
| 2 1/2 tablespoons | paprika |
| 2 tablespoons | salt |
| 2 tablespoons | garlic powder |
| 1 tablespoon | black pepper |
| 1 tablespoon | onion powder |
| 1 tablespoon | cayenne pepper |
| 1 tablespoon | dried leaf oregano |
| 1 tablespoon | dried thyme |
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Copyright 2012 Television Food Network G.P.
All Rights Reserved
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.