Black Bean Dip

Canned beans, warmed in oil with cayenne and mashed straight in the pan. Ten minutes from cupboard to bowl, and it thickens as it sits.

5 min prep 8 min pan Pantry Serve warm

Ingredients

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Servings
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Method

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Texture

  • Rustic — a potato masher in the pan, half the beans left whole. Best for scooping with thick chips.
  • Smooth — blender or stick blender with a splash of the bean liquid, then back into the pan to tighten.
  • Loose — thin with warm water a tablespoon at a time. It sets up firm once it cools, so leave it looser than you want it.

Serving

  1. Spread it wide in a shallow bowl and pour a spoon of olive oil over the top.
  2. Dust with cayenne so the heat is visible, then finish with something fresh — lime, cilantro, or raw onion.
  3. Warm is better than hot. Straight from the pan the oil separates and reads greasy.

Notes

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