Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Black-Eyed Bean Dip


I had an another recipe in mind with black-eyed bean sprouts for today’s meal. But I accidentally over-cooked the beans to mush. Thus born the bean dip for rotis.

The beautiful pale red color of the dip is from chipotle chillies. I really love how the spicy chipotle perk up a recipe with smoky flavor. I have also added fragrant cumin and lively lime juice to the pureed beans. The dip may be a last minute solution to the mushed bean problem, but the result was attractive and had a great taste, similar to refried beans that they serve in Mexican restaurants.

Overcooked Black-Eyed Bean Sprouts and Black-Eyed Bean Dip


Precooked black-eyed bean sprouts or beans – 1 cup
Dried chipotle chillies – 2 (presoaked in warm water for about 30min)
cumin – half teaspoon
salt – half teaspoon or to taste
Lime juice -2 tablespoons or to taste

Take the chipotle chillies and cumin in a Sumeet style mixer or food processor. Pulse few minutes until the chillies are very smooth. Add the black-eyed bean sprouts, salt and lime juice. Process to fine puree. Remove to a cup and refrigerate for about 30 minutes to let the flavor develop. Serve with roti/tortillas or corn/taro root chips.

Posted by Indira©Copyrighted in Blackeye Beans,Dried Red Chillies,Sprouts (Molakalu) (Monday August 6, 2007 at 2:48 pm- permalink)
Comments (8)

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8 comments for Black-Eyed Bean Dip »

  1. What a welcome accident over cooking the beans was! 🙂 The dip looks great. I bet it tastes great with some baked pita chips too!

    Comment by Roopa (KitchenAromas) — August 6, 2007 @ 3:59 pm

  2. OMG!!! I had a 3 cup batch of overcooked mushy black eyed peas for bbq this sat!! they were meant to be in the guggulu salad but i threw them out. you should’ve posted this great idea earlier 🙂
    next time….there’s always next time!!!

    Comment by freshma — August 6, 2007 @ 4:02 pm

  3. The dip looks delicious!

    Comment by Poonam — August 6, 2007 @ 5:42 pm

  4. Great to see your posts peppingup us all again!
    Thanks Indira!

    Comment by Nirmala — August 6, 2007 @ 11:15 pm

  5. Great idea to use overcooked beans…

    Comment by Kumudha — August 7, 2007 @ 8:55 am

  6. Pita chips and this dip, a terrific combination, Roopa.

    Freshma: They become from tender to mush in matter of seconds. Troublesome little beans. 🙂

    Poonam, Nirmala and Kumudha: Thanks for your kind comments.

    Comment by Indira — August 7, 2007 @ 6:37 pm

  7. What a great idea!

    Comment by Kay — August 9, 2007 @ 12:00 pm

  8. […] Black-Eyed Bean Dip from Mahanandi […]

    Pingback by Easy Black Bean Dip with Whole Wheat Pita Chips — Pinch My Salt — September 10, 2007 @ 1:06 am

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