CUMIN-SPIKED PINTO BEAN DIP
Refried? Naw, we’re not feeling that.
Try this creamy bean dip and show those beans who’s boss.
MAKES ENOUGH FOR 4 TO 6, ABOUT 31⁄2 CUPS
2 teaspoons olive oil
1 white or yellow onion, chopped (about 1 cup)
11⁄2 tablespoons ground cumin
1⁄4 teaspoon cayenne pepper
3 cups cooked pinto beans*
1⁄2 cup vegetable broth or water
2 tablespoons lime juice
1 Heat the oil up in a sauté pan and cook the onions until they begin to brown around the
edges, about 4 minutes. Add 1 tablespoon of the cumin and all of the cayenne pepper and cook
for another 30 seconds. This part should smell pretty good. Turn off the heat and let
that mix cool for a minute.
2 Drop the onions, beans, broth, lime juice, and the last 1⁄2 tablespoon of the cumin into a
food processor and let that until it’s creamy. No food processor? Just smash all that
up until it has a consistency you can deal with. Taste and add a pinch or two of salt if you think
it needs it.
* Two 15-ouncecans if you’relazy