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This dish is a bit of work but worth the effort. It keeps well and can be spread on fried tortillas and topped with sour cream. It's also a good filler to a chicken or beef burrito.
Ingredients
- 2 cans black beans, drained
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1 T olive oil
- 3 C chicken broth or 3 C water with 3 t chicken granules
- ½ C sherry wine
- 1 bay leaf (optional)
- 1 can chopped green chiles, drained
- 1 T chili powder
- 1 teaspoon cumin
- 1 bunch cilantro, chopped
- ½ C green onions, chopped finely
- salt to taste
- 1 teaspoon hot Tabasco sauce
- 1 C chopped walnuts
- Tortilla chips
Preparation
In a heavy, large saucepan, sauté the garlic and onion until tender. Add the bay leaf, broth, sherry, and beans. Bring to a boil and simmer for 20 minutes. Cool.
Transfer bean mixture to a food processor, using a strainer to drain the liquid. Retain ½ C of the liquid for later.
Add the chiles, seasonings, cilantro, green onions, and walnuts. Process until desired consistency, coarse is preferable. Remove to a bowl or casserole dish. Add the remaining liquid and hot sauce and stir to mix. Bake in a 350 degree oven until hot throughout or microwave until hot. Serve with tortilla chips.
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