A zesty bean dip perfect for potluck parties, holidays parties or an afternoon snack.
3 cups cooked pinto or black beans, drained and cooled
1/4 cup rosemary flavoured oil or olive oil
4 cloves roasted garlic
Juice of 1 lemon
1/4 cup of cooking liquid from beans
Salt & pepper
To Cook Dry Beans
Step 1: Soak 3 cups of pinto or black beans overnight.
Step 2: Drain soaking liquid and pour beans into a pot. Add a small piece of carrot, celery and onion and one clove of garlic. Add enough water to cover, to about 2" above beans. Cover and bring to a boil.
Step 3: Reduce heat and simmer until tender. Drain, reserving 1/4 cup of the liquid. Discard vegetables and garlic.
Step 4: Pour cooked beans in food processor. Add oil, garlic and lemon. Purée until smooth. Season with salt and pepper and adjust consistency with bean cooking liquid.
Step 5: Spoon into a bowl.
Makes 3 cups
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