Contributed by Chef Jamie Warrick
Red Bean Dip
Directions:
- Follow the instructions of the Red Bean Infusion to cook beans. Reserve 2 cups of cooked beans for this recipe. Drain any excess liquid and reserve for later
- Heat oil in a skillet over medium heat. Sauté chopped onions and garlic until soft, about 3-4 minutes. Add the beans.
- In a blender or food processor, add the 2 1/2 cups of seasoned red beans w/onion, garlic, 1/2 cup roasted red peppers, and cayenne or hot sauce. Squeeze in the lime juice. Blend, adding a bit of reserved cooking liquid or broth until smooth and creamy.
- For a creamier dip, blend in the sour cream or Greek yogurt until fully incorporated.
- Taste the dip and adjust seasoning as needed with salt and pepper.
- Garnish with cilantro, green onions, or shredded cheese if you like. Serve with chips, crackers, or veggie sticks.