Spunky Red Bean Dip
Our cilantro is so awesome right now; it seems to grow about a foot a week.
We’ve been harvesting loads of cilantro lately. It’s delicious and so pretty out in the garden, so glossy and green. In the mornings I love to just look at it–all dewy and standing in its perfect row behind the Swiss chard. I feel very proud. My favorite way to use fresh cilantro is to whip up a batch of Spunky Red Bean Dip. I’ve posted the recipe before, but here it is again. It’s so easy, I make it just about every weekend.
You don’t have to use red beans in this dip; black beans work just as well.
Spunky Red Bean Dip
Ingredients:
2 cans pinto beans or kidney beans
4 tsp minced garlic
1 tsp ground cumin
2 Tbsp Tabasco sauce
6 Tbsp vegetable oil
4 Tbsp red wine vinegar
8 Tbsp chopped fresh cilantro
Salt to taste
Directions:
Blend all ingredients with an immersion blender until smooth. Serve with tortilla chips.
