The beautiful pale red color of the dip is from chipotle chillies. I really love how the spicy chipotle<\/a> 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. <\/p>\n Recipe:<\/strong><\/p>\n Precooked black-eyed bean sprouts or beans – 1 cup Take the chipotle chillies and cumin in a Sumeet style mixer<\/a> 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<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" Alasandalu 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41,134,188],"tags":[],"class_list":["post-916","post","type-post","status-publish","format-standard","hentry","category-blackeye-peas","category-dried-red-chillies","category-sprouts"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/916","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=916"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/916\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=916"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=916"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=916"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"\/mahanandi\/images\/sprouts\/alasandasproutsimagecopyrighted3.jpg\")
\nOvercooked Black-Eyed Bean Sprouts and Black-Eyed Bean Dip<\/small> <\/center><\/p>\n
\nDried chipotle chillies<\/a> – 2 (presoaked in warm water for about 30min)
\ncumin – half teaspoon
\nsalt – half teaspoon or to taste
\nLime juice -2 tablespoons or to taste<\/p><\/blockquote>\n