Bayamo Black Bean Dip Recipe
Cuban black beans topped with cheddar and Monterey Jack cheeses, diced tomatoes and jalapeños. Served with corn tortilla chips.
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Ingredients
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Base Ingredients
Seasoning Ingredients
Method
Preparation
Prepare the Beans
Rinse and drain the canned black beans in a colander. Place them in a mixing bowl.
Mix Seasonings
Add ground cumin, garlic powder, salt, and black pepper to the black beans. Mix well with a fork or potato masher until slightly mashed but still chunky.
Assembly
Combine Ingredients
Fold in the diced tomatoes and jalapeños into the seasoned black beans until evenly distributed.
Add Cheese
Transfer the mixture to a baking dish and sprinkle shredded cheddar and Monterey Jack cheeses evenly on top.
Baking
Bake the Dip
Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake for about 20 minutes, or until the cheese is melted and bubbly.
Serving
Serve with Tortilla Chips
Remove the dip from the oven and let it cool slightly. Serve warm with corn tortilla chips for dipping.
