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    Hot Chili Bean Dip

    Source of Recipe


    List of Ingredients

    1-1/2 C. dried pinto beans, soaked overnight and drained
    1 bay leaf
    3 T. sea salt
    1 T. vegetable oil
    1 small onion, sliced
    1 garlic clove, minced
    2 to 4 canned hot green chilies (optional)
    5 T. sour cream, plus extra to garnish
    1/2 tsp. ground cumin
    Hot pepper sauce, to taste
    1 T. chopped cilantro


    Place beans in a large pan. Add fresh cold water to cover and bay leaf. Bring to a boil; cover, and simmer for 30 minutes. Add sea salt; continue simmering for 30 minutes or until beans are tender. drain beans; reserving 1/2 cup liquid. Cool slightly. discard bay leaf. Heat oil in nonstick frying pan. Add onion and garlic and cook over low heat for 8 to 10 minutes or until just softened, stirring ocassionally. In a food processor or blender, combine beans, onion mixture, chiles and reserve cooking liquid. Process until mixture is a coarse puree'. Transfer to bowl; stir in sour cream, cumin and hot pepper sauce to taste.
    Stir in cilantro, garnish with sour cream, and serve warm.

    Serves 4.




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