Black Bean Dip

Name: Black Bean Dip with Blueberry Mole and Coriander Crema
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 4 cups cooked black beans; 2 cups vegetable stock; 2 cups water; 2 cups yellow onion, small dice; 1/4 cup garlic, minced; 4 guajillo chili, seeds removed; 4 chili negro, seeds removed; 1/4 cup canola oil; 2 tsp salt; 1/2 yellow onion, small dice; 5 garlic cloves; 2 Tbsp canola oil; 1 cinnamon stick; 2 Tbsp sesame seeds; 2 Tbsp pepitas; 1.5 tsp salt; 2 cups blueberries; 2 Tbsp chipotle; 1 cup water; 1 orange, zest and juice; 1/2 cup chocolate chips; 1 cup crema; 1 Tbsp toasted coriander; 1 tsp salt; 1 Tbsp lime juice; 1/2 cup queso fresco, crumbled; 1/4 cup cilantro, chopped; tortilla chips for dipping

with Blueberry Mole and Coriander Crema

Black Bean Dip with Blueberry Mole and Coriander Crema

Recipe by Derick Kuntz

0.0 from 0 votes

Course: AppetizersDifficulty: Easy

Servings

8-10

servings

Prep time

30

minutes

Cooking time

30

minutes

Chef Derick suggests serving this black bean dip with blueberry mole and coriander crema with B Cellars Pinot Noir, especially the Calesa Vineyard or Brown Ranch. The bean dip's earthiness accentuates the wine's earthiness, while the wine's acid helps to cut through the richness. The blueberries in the mole also help to highlight the wine's fruit, making this a perfect pairing all around.

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Ingredients

Black Bean Dip
4 cups cooked black beans
2 cups vegetable stock
2 cups water
2 cups yellow onion, small dice
1/4 cup garlic, minced
4 guajillo chili, seeds removed
4 chili negro, seeds removed
1/4 cup canola oil
2 tsp salt
Blueberry Mole
1/2 yellow onion, small dice
5 garlic cloves
2 Tbsp canola oil
1 cinnamon stick
2 Tbsp sesame seeds
2 Tbsp pepitas
1.5 tsp salt
2 cups blueberries
2 Tbsp chipotle
1 cup water
1 orange, zest and juice
1/2 cup chocolate chips
Coriander Crema
1 cup crema
1 Tbsp toasted coriander
1 tsp salt
1 Tbsp lime juice
Additional Ingredients
1/2 cup queso fresco, crumbled
1/4 cup cilantro, chopped
tortilla chips for dipping

Directions

Black Bean Dip
In a pot, heat canola oil
Add salt, guajillo, and chili negro. Toast until fragrant and browned
Add onions and minced garlic to sweat
Add black beans, vegetable stock, and water
Keep cooking until liquid has reduced by 25%
Add to a blender and then purée until smooth
Blueberry Mole
Add onions, garlic, canola oil, and cinnamon stick to a pot
Cook until onions and garlic are fragrant
Add sesame seeds, pepitas, and salt to toast
Add blueberries, chipotle, water, and orange zest/juice
Simmer and reduce by 50%
Remove from heat and take out the cinnamon stick
Fold in chocolate chips until incorporated
Add to a blender and purée until smooth
Coriander Crema
Combine ingredients in a blender and blend until smooth
Assembly
Pour black bean dip into a large bowl
Drizzle blueberry mole and coriander crema over dip
Top with queso fresco and cilantro
Enjoy with your favorite tortilla chip

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Pairing Suggestions

Chef Derick suggests serving this black bean dip with blueberry mole and coriander crema with B Cellars Pinot Noir, especially the Calesa Vineyard or Brown Ranch. The bean dip’s earthiness accentuates the wine’s earthiness, while the wine’s acid helps to cut through the richness. The blueberries in the mole also help to highlight the wine’s fruit, making this a perfect pairing all around.