You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Ingredients

  • 12 ounces dried black turtle beans (about 2 cups)
  • 1 clove garlic
  • 1/2 cup peanut butter or almond butter
  • 1 tablespoon ground cumin
  • 2 teaspoons salt
  • 1/2 cup fresh lime or lemon juice
  • 1 tablespoon chopped chipotle chile in adobo sauce
  • 2 tablespoons extra-virgin olive oil 
  • 1/4 cup water
  • 1 to 2 cup grape tomato halves

Instructions

  1. Place beans in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil. Remove from heat and let stand, covered, 1 hour. Drain beans and return to pot. Cover with cold water and bring to a boil. Lower heat to a simmer, cover and cook until tender, but not mushy, 45 minutes to 1 hour. Drain beans and discard cooking water.
  2. Place garlic in a small bowl and microwave on high 30 seconds.
  3. Place beans in a food processor with garlic, peanut butter, cumin, salt, lime juice, chipotle chile, olive oil and water. Process until smooth, adding more water if necessary to purée completely. Scrape into a bowl. Cover and let stand 30 minutes to 1 hour for flavors to meld. Sprinkle tomato  on top.
Recipe by Nancy Krcek Allen.

Videos You Might Also Like

The recipe was originally published as Smoky Black Turtle Bean Dip on Relish.com

Didn't find what you were looking for? Try another search: