Alasandalu
I had an another recipe in mind with black-eyed bean sprouts for today’s meal. But I accidentally over-cooked the beans to mush. Thus born the bean dip for rotis.
The beautiful pale red color of the dip is from chipotle chillies. I really love how the spicy chipotle perk up a recipe with smoky flavor. I have also added fragrant cumin and lively lime juice to the pureed beans. The dip may be a last minute solution to the mushed bean problem, but the result was attractive and had a great taste, similar to refried beans that they serve in Mexican restaurants.
Overcooked Black-Eyed Bean Sprouts and Black-Eyed Bean Dip
Recipe:
Precooked black-eyed bean sprouts or beans – 1 cup
Dried chipotle chillies – 2 (presoaked in warm water for about 30min)
cumin – half teaspoon
salt – half teaspoon or to taste
Lime juice -2 tablespoons or to taste
Take the chipotle chillies and cumin in a Sumeet style mixer or food processor. Pulse few minutes until the chillies are very smooth. Add the black-eyed bean sprouts, salt and lime juice. Process to fine puree. Remove to a cup and refrigerate for about 30 minutes to let the flavor develop. Serve with roti/tortillas or corn/taro root chips.
