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Smoky Black Bean Dip by Daniela Villanueva

Serves

6

Cooks In

1 hr

Difficulty

Easy

This Black Bean Dip with Pasilla de Oaxaca and Epazote is perfect as a dip for Totopos! It has a strong smoky taste and is perfect for chilli lovers!

Method

  1. To cook the beans, rinse them under cold running water, removing any stones you may find, and put them in a large saucepan with 1 litre of cold water. Soak the beans in the water for 2-4 hours until the middle of a bean is soft (not chalky)
  2. Add to a pressure cooker the beans previously soaked, 1 onion, salt and epazote and let them cook in 1 litre of water for 35 min (If you don’t have a pressure cooker, you can use a saucepan and let simmer for 2 hours)
  3. On a different saucepan put the Pasilla de Oaxaca Chillies to soak on low heat until soft.
  4. Once the beans and the chillies are ready, place the ingredients in a blender with the same water the beans were cooked in (the amount will depend on the preferred consistency) and blend. Incorporate salt into the mix at the moment of blending.
  5. In a saucepan, cook the garlic and chopped onion until yellow. Then incorporate the refried beans and cook on low heat.
  6. When the dip is ready, place on a plate and garnish with feta cheese. Serve it with Totopos and enjoy!