Zesty Bean Dip Recipe
Start from scratch to make the best bean dip you've ever had, flavored with problano pepper, cilantro, and spices. Serve it by itself or pile it high with salsa, cheese, and sour cream.
Margaret Houston
From Ryan Pera
Eight Row Flint
Houston, Texas
Ingredients
Serves 10-15
- 2 cups dry beans
- 8 cups water
- 1/4 lb butter (1 stick)
- 1/2 cup diced white onion
- 3 crushed garlic cloves
- 1/2 cup diced problano pepper
- 1/2 tbs. oregano
- 1/2 tbs. cumin seeds
- 1 tbs. salt
- 1/2 tbs. pepper
- 1/4 bunch cilantro, rough chopped, stems included, plus more for garnish
- 1 lime
- Crumbled queso fresco, for garnish
- Sliced serrano chiles, for garnish (optional)
- Sour cream, for garnish (optional)
- Pico de gallo, for garnish (optional)
- Tortilla chips, for serving
Preparation
Soak beans in water overnight.
The next day, melt butter over medium heat in a large saucepan. Sweat onions, garlic and problano for about 5 minutes until soft and fragrant. Add oregano, cumin, salt, and pepper and stir to mix. Add beans, lime juice and cilantro and cover with 3 inches of water. Bring to a boil and simmer for about 1 hour until beans are tender.
Strain beans and reserve the liquid. Reserve 1 cup of whole beans and puree the rest in a food processor while still hot. Add cooking liquid as necessary to make the dip rich and smooth, taking care that it doesn't cross the line into runny. Season to taste with salt and pepper.
Transfer to a large bowl and garnish with whole beans and optional other toppings. Serve with tortilla chips.
Margaret Houston
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