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Prep Time
15 Mins
Cook Time
32 Mins
Other Time
2 Hours 30 Mins
Yield
Makes about 2 cups (serving size: 1/4 cup)
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

How to Make It

Step 1

Bring soup mix, olive oil, and 2 1/2 cups water to a boil in a medium saucepan over high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes. Uncover and cook 5 to 7 minutes or until thick and beans are tender. Let cool 30 minutes.

Step 2

Process soup mixture, lime juice, cumin, and chile powder in a food processor 20 seconds or until smooth. Spoon mixture into a serving bowl. Cover and chill 2 hours before serving. Store in refrigerator in an airtight container up to 2 days. Spread center of dip with Mexican crema, and garnish, if desired. Serve with fresh vegetable slices.

Step 3

*Light sour cream may be substituted.

Step 4

Note: For testing purposes only, we used Nueva Cocina Cuban Style Black Bean Soup Mix and Olé Crema Mexicana.

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