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Spicy Black Bean Dip

Spicy Black Bean Dip from small-eats.com

Sometimes, it’s better to go slow. To resist the all-consuming urge to go, go, go, get in as much as you can as fast as you can, instant gratification circus for the low and slow way. There’s a certain magic that come along with it, a magic that is personified in this Spicy Black Bean Dip.

You may think it’s crazy. Magic? In a bean dip? But it’s there, lingering. Rolling into your senses slowly and subtly in your mouth. The magic here is all in the spice, the heat. This dip isn’t the normal spicy, smacking you across the face and making you run for the water. It’s simmering, low and slow.

The magic is made by cooking the beans yourself. Letting the chilies and beans mingle together for a few hours and infuse a spicy, garlicky goodness that can’t be achieved with the quick can of beans. This is a perfect recipe for those hot, languid summer days. You’ll let them mingle and infuse while the day just rolls on, making magic for you.

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Spicy Black Bean Dip

Ingredients

    Beans
  • 1 cup dry black beans, rinsed
  • 1 jalapeno, top cut off
  • 1 habanero, top cut off
  • 3-4 garlic cloves
  • salt, to taste
    • Dip
  • 2-3 garlic cloves
  • 1 tsp paprika
  • 1 tsp cumin
  • squeeze or two of lemon
  • salt, to taste

Instructions

In a large saucepan, cover dry beans with an 1 - 1 1/2" of water. Add chilies, cloves, and few pinches of salt. Bring to a boil, then reduce heat to low and simmer for 90 minutes or until beans are tender, checking the water level occasionally. Add more water over time, if needed.

Once the beans are fork tender, add some salt to taste and let cool and sit for 30 minutes to an hour. This allows the beans to soak up their cooking liquid and reabsorb some nutrients.

With a slotted spoon, transfer the beans to a food processor. Discard cooked garlic and chilies. Add garlic, paprika, cumin, lemon juice, and salt. Process until smooth. For a thinner texture, add some bean cooking liquid.

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Comments

  1. Lovely, Aimee. The dip looks so friendly and approachable, but your words make it clear it’s got a complex undertone of heat and welcome spice. Well done, friend!