Author Notes: I HAVE HAD A CAN OF BLACK BEANS READY TO USE FOR WEEKS AND I FINALLY FACED UP TO THE CHALLENGE TODAY! THE RESULT: THE MOST AMAZING BLACK BEAN DIP I’VE EVER HAD. THIS MAY BE EXAGGERATED SLIGHTLY, BUT ITS DAMN GOOD! —DUZE @BakingBackwards
Makes: a tub
Ingredients
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1
SMALL CAN ORGANIC BLACK BEANS IN SEA SALT
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1
SMALL LEMON, JUICE AND ZEST (OR 1/2 MEDIUM LEMON)
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1/2
LIME, JUICE
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1
TSP COARSE SEA SALT
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2
TBSP EXTRA VIRGIN OLIVE OIL
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3
TBSP WHITE WINE VINEGAR
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1/2
SMALL RIPE AVOCADO
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1/4
RED ONION, CHOPPED
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2
LARGE CLOVES, ORGANIC PURPLE GARLIC, PRESSED
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2
SLICES CANNED JALAPENO PEPPER, OR MORE IF YOU LIKE IT SPICY
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FRESHLY CRACKED BLACK PEPPER TO TASTE
Directions
- DRAIN AND RINSE THE BEANS IN COLD WATER IN A SIEVE UNTIL THE WATER RUNS CLEAR. LEAVE TO DRAIN. WHILE DRAINING, PREPARE LEMON JUICE AND GARLIC.
- PLACE CITRUS JUICE AND ZEST, JALAPENO SLICES AND GARLIC IN A MIXING BOWL. LEAVE TO SIT A FEW MINUTES (I FIND THIS TAKES THE EDGE OFF THE RAW GARLIC). ADD THE DRAINED BEANS. ADD THE VINEGAR AND CHOPPED ONION.
- USING A HAND MIXER, PUREE THE CONTENTS OF THE BOWL UNTIL SMOOTH. ADD THE SALT, PEPPER AND AVOCADO. PUREE UNTIL SMOOTH AND DESIRED PEPPER IS ACHIEVED. ADJUST THE SEASONINGS TO YOUR TASTE. STORE IN TUPPERWARE FOR A WEEK OR TWO. FLAVOR WILL LIKELY BE ENHANCED IN A DAY.
