Black beans, or turtle beans, are practically a staple for anyone doing the Daniel Fast. When cooked, black beans have a rich, almost meaty taste. Combine them with a whole grain, such as brown rice or quinoa, and you have a high quality protein dish. Black beans are also low on the glycemic index, which means that your blood sugar level does not rise too rapidly after eating them (especially beneficial for individuals with diabetes, insulin resistance, or hypoglycemia).
This dip is mighty and meaty, with just a hint of rosemary. It can be enjoyed warm or chilled.
Black Bean Dip
1 tablespoon extra-virgin olive oil
1 cup diced onion
1 cup diced red bell peppers (about 1 large pepper)
1 clove garlic, minced
1/2 cup water
2 (15.5-ounce) cans black beans, rinsed and drained
2 tablespoons fresh parsley or 1 ½ teaspoons dried parsley
1/2 teaspoon dried crushed rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
Heat olive oil in a large skillet over medium heat. Add onions and red peppers, and cook until onion is soft and translucent. Stir in garlic, and cook for 30 seconds, stirring frequently so garlic doesn’t burn.
Place water and 2 cups beans in food processor or blender; process until smooth. Pour the pureed beans into skillet and stir. Add the remaining beans, parsley rosemary, salt, and pepper. Reduce heat to low and cook 15 minutes, stirring occasionally. Transfer to a serving dish and serve warm.
Yield: 6 servings (serving size: about 1/2 cup)