- 1 & 1/2 cups cooked or canned black beans, drained (if you're using canned be sure to rinse & drain them well)
- 1 cup salsa (gluten-free)
- 1/2 tsp cumin
- Combine the beans, salsa and cumin in a blender and process until smooth. (Scrape sides if needed.)
- Store in an airtight container in the fridge. Eat within 3 days.
These chips are awesome!
Just check out the back of the label:
We love serving ours with
Should Taste Good Multigrain Chips.
Check out my little black bean dip thief!
She hates waiting for me to finish my photo shoots.
She'd rather dig in!
Note from jalene:
WHY WE DON'T USE CANNED BEANS...
The dangers in canned foods:
"Found in the lining of most food and beverage cans, BPA (Bisphenol A) is linked to reproductive harm, cancer, and abnormalities in brain function and fat metabolism in animal studies," say Sarah Janssen M.D., senior scientist for the Natural Resources Defense Council.
We use a pressure cooker to cook all our beans (and a lot of other food). WHY IT'S WORTH IT: You can make 1 can of beans for around 20 cents! That savings alone pays for the price of the pressure cooker over time! We freeze our beans for quick use later and it works just as well as canned.