Name: Tepary Bean Dip
Yield: 12 servings
Ingredients: 3 ½ cups cooked Tepary beans (black, etc.); ½ cup water; 2 fresh garlic cloves, finely chopped; 1 small jalapeño, seeds removed and finely chopped; 4 tablespoons fresh lime juice; 2 teaspoon ground cumin; ¼ teaspoon chili powder; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 1 small yellow onion, finely chopped; 1 cup fresh cilantro, finely chopped; 2 tablespoons crumbled queso fresco (optional)

AuthorGarden KitchenCategoryFeatured, Sides, Snacks, Spring, Winter

Yields12 Servings

3 ½ cups cooked Tepary beans (black, etc.)

½ cup water

2 fresh garlic cloves, finely chopped

1 small jalapeño, seeds removed and finely chopped

4 tablespoons fresh lime juice

2 teaspoon ground cumin

¼ teaspoon chili powder

¼ teaspoon salt

¼ teaspoon ground black pepper

1 small yellow onion, finely chopped

1 cup fresh cilantro, finely chopped

2 tablespoons crumbled queso fresco (optional)

1.Wash hands well with soap and warm water. Wash produce well and chop as directed.

2.In a large bowl, combine beans, water, garlic, jalapeño, lime juice, cumin, chili, salt and pepper. Using a potato masher or the back of a fork, smash until well combined.

3.Stir in onion and cilantro.

4.Garnish with crumbled cheese (if using) and serve chilled. Store in refrigerator for up to three days.

Ingredients