Last week I published a very long, but informative post, on salt blocks and other salt vessels. I also included a few recipes on how I used each vessel. I made this dip in one of my salt bowls and it was just delicious. It turned out so good I wanted to post it separately. If you don’t have a salt bowl and a laser thermometer you can always make this in a slow cooker.
Warm Black Bean Dip
Warm Black Bean Dip, Adapted from Mark Bitterman
- 1 (2 to 3 cup salt bowl)
- laser thermometer to measure how hot the bowl is
- heavy duty oven mitts to handle the hot bowl
- diffuser if you have an electric stove
- inside coated with nonstick oil to minimize the salt going into the dip
- 1/2 tbsp. olive oil
- 1 small onion, finely chopped
- 1 large tomato, cored, peel removed and cut into medium dice (dice some extra to garnish)
- 2 garlic cloves, minced
- 1-1/2 tsp. ground cumin
- 1 tbsp. apple cider vinegar
- 1 (15-1/2 oz.) can unsalted black beans, rinsed, drained and mashed (you can also used 3/4 cup dried beans, cooked)
- 1 chipotle chile
- 1-1/2 tbsp. adobo sauce from the chipotles
- enough water to get the right consistency (optional and I do not recommend)
- 1/4 to 1/2 cup Mexican cheese blend or a cheese of your choice
- fresh cilantro (optional – I am not a big fan so I never add)
- jalapeno, diced to garnish as well as more diced tomatoes to garnish
- unsalted tortilla chips for dipping
Lightly spray the inside of the salt bowl with non-stick spray and place on a small burner over very low heat to warm to about 200°F, just about 30 minutes. It did take that amount of time to reach that temperature on my stove top. Use a diffuser if you have an electric stove top. It is very important to take your time heating the medium to get the best results and a longer life out of your salt bowl.
The only way you will know if your bowl has reached the correct temperature is with a laser thermometer. These gadgets are really cool and fun to use – be sure to point at the bowl and not the flame! Never point it at anyone either!!!
In a skillet add the olive oil and saute the onion for about 2 minutes. Add the diced tomatoes, garlic and cumin and saute another 3 minutes; stir in the vinegar. Add the mashed black beans, chipotle chile, adobo sauce, black pepper and enough hot water (optional – I did not add) to get a good consistency.
Add to the salt bowl that has been heated to 200°F. The bowl did stay warm for the 45 minutes it took us to eat it.
COMMENT: I made this dip twice (it is so good). Changes: I oiled the inside of the salt bowl so not as much salt would come through; eliminated the water and used only 1/2 tbsp. oil to saute the onions. I also added extra cheese, more tomatoes and some minced jalapenos.
Recipe by cookingwithauntjuju.com
My laser thermometer and the bowl is almost to 200°F.
A diffuser and my collection of books and salt products.