Red or Black Bean Dip
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 information
Yield
makes about 8 servings
Ingredients
Preparation
Step 1
Put the lard or oil in a medium skillet, preferably nonstick, and turn the heat to medium. When the lard melts or the oil is hot, add the garlic and cook until it begins to sizzle. Add the beans and cook, stirring and tossing, until warm. Set aside about 1/2 cup of the beans and put the rest in a food processor.
Step 2
Add the cumin, onion, cayenne, salt, and pepper, along with a bit of the liquid. Process until smooth, adding more liquid if necessary to allow the machine to do its work. Taste and adjust the seasoning, adding more cumin, salt, pepper, or cayenne if you like, along with the reserved beans. Serve immediately or cover and refrigerate for up to a couple of days; bring back to room temperature before serving.
