Pinto Bean and Pasilla Pepper Dip
  • 1cup dried pinto beans
  • 1 Tbsp dried epazoteoptional
  • 1tsp + 3 Tbsp extra-virgin olive oildivided
  • 1/2cup chopped onion
  • 2 garlic clovespeeled and crushed
  • 1 dried pasilla or ancho pepper
  • 14oz can diced tomatoes
  • 3/4cup water
  • 3/4tsp cumin
  • 2tsp maple syrup
  • 2 Tbsp lime juice
  • 1tsp hot smoked paprika
  • 1/4tsp cayenne
  • 1/4tsp salt
  • Garnishes: lime zestsliced jalapeno, chopped cilantro, crumbled feta cheese
  1. In large bowl, soak beans overnight.
  2. Rinse and drain well. To large pot, add soaked beans, cover with water, and add epazote, if using. Bring to a boil, then reduce water to a simmer and cook for 45 to 50 minutes, until beans are tender. Drain, rinse, and set aside.
  3. In medium saucepan, add 1 tsp olive oil, onions, and garlic, and cook for 2 to 3 minutes on medium heat, until just slightly softened but not browned. Remove stem from pasilla pepper, split it in half with a knife, and remove seeds. Most will fall off easily, but you can use a knife to gently scrape the ones that stick to the flesh of the pepper. Cut or tear pepper into 3 to 5 pieces. To pan, add pepper, tomatoes, water, cumin, and maple syrup; cook, covered, for 10 minutes, then simmer, uncovered, for 50 minutes.
  4. Cool for 5 minutes and then add lime juice, hot paprika, cayenne, and salt. Add to food processor or high-speed blender and blend until smooth. With blender running, add 3 Tbsp olive oil in a fine stream.
  5. Tip dip into wide serving bowl and garnish with lime zest, thinly sliced jalapeno, chopped cilantro, and crumbled goat cheese. Serve with sliced vegetables or tortilla chips.
Recipe Notes

Per serving: 161 calories; 6 g protein; 7 g total fat (0 g sat. fat); 21 g total carbohydrates (4 g sugars, 5 g fiber); 178 mg sodium