Red or Black Bean Dip

Name: Red or Black Bean Dip
Yield: makes about 8 servings
Ingredients: 1/4 cup lard (preferred) or neutral oil, like corn or grapeseed; 1 teaspoon minced garlic; 2 cups well-cooked red or black beans; 1 tablespoon ground cumin, or more to taste; 1 medium onion, peeled and cut into chunks; Pinch of cayenne, or more to taste; Salt and black pepper to taste; Bean cooking liquid or chicken stock as needed

December 14, 2011

Like most other bean preparations, this is far better with beans you cook yourself than with canned (frozen beans, now available at many supermarkets, fall somewhere in the middle). But even with canned beans, it is so much better than commercially made bean dip you may never go back. If you cook the beans yourself, start with the recipe for Black Beans with Garlic and Cumin (you can cook red beans this way too), page 438, and cook them until they are quite soft. Reserve the cooking liquid. Serve with tortilla chips, toasted pita bread (not a traditional combination but a good one), or raw vegetables.

Recipe notes

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