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Zingy Bean Dip
Zingy Bean Dip
Submitted by: Courtney (variation of a recipe in Moosewood Cookbook by Mollie
Katzen)
- 1 can pinto beans, well rinsed and drained
- 2 Tbsp lime juice, or more to taste
- 1 tomato, peeled and seeded and chopped (or cheat and use 1/4-1/3 cup
chopped canned tomatoes)
- 1 scallion, chopped
- 2 big cloves garlic, minced
- dash salt, or to taste
- several dashes cumin, or to taste
- several dashes cayenne, or to taste
- optional handfuls of either, both, or neither: fresh parsley and
fresh cilantro (I almost never bother)
- optional extra scallions and tomato, to stir in at the end (this I
almost always add)
Puree everything except the optional extra scallions and tomatoes. Then mix in those optional extras, if using. Done!
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