This rich bean dip is delicious warm or cold. It’s also a good source of protein, iron, and potassium. A single serving of this dip will help Dad get 19 percent of the recommended daily value of dietary fiber. Dried pasilla peppers impart a smoky, earthy fruitiness balanced with mild spice from a hint of hot paprika and cayenne. And those canned tomatoes add a nice hit of lycopene to an already healthy dish.
Epazote (Eh-pah-zo-tay)
Epazote has a history of use as a medicinal herb throughout Latin America and is a frequent ingredient in bean dishes because of both its antiflatulent properties and pleasant aromatic taste. Its flavor has no direct comparison but is reminiscent of oregano, tarragon, or licorice. There is a pungency to the scent, which some have described as having notes of kerosene, but it imparts a pleasing, earthy, and herbal quality to dishes.
Dried epazote added to beans can help reduce their gas-causing properties. Epazote contains saponins, which can be toxic in copious quantities, so sparing use is recommended. Look out for it at specialty culinary stores. If you can’t find it, try cilantro, fennel, or oregano.
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- 1 cup dried pinto beans
- 1 Tbsp dried epazote optional
- 1 tsp + 3 Tbsp extra-virgin olive oil divided
- 1/2 cup chopped onion
- 2 garlic cloves peeled and crushed
- 1 dried pasilla or ancho pepper
- 14 oz can diced tomatoes
- 3/4 cup water
- 3/4 tsp cumin
- 2 tsp maple syrup
- 2 Tbsp lime juice
- 1 tsp hot smoked paprika
- 1/4 tsp cayenne
- 1/4 tsp salt
- Garnishes: lime zest sliced jalapeno, chopped cilantro, crumbled feta cheese
- In large bowl, soak beans overnight.
- Rinse and drain well. To large pot, add soaked beans, cover with water, and add epazote, if using. Bring to a boil, then reduce water to a simmer and cook for 45 to 50 minutes, until beans are tender. Drain, rinse, and set aside.
- In medium saucepan, add 1 tsp olive oil, onions, and garlic, and cook for 2 to 3 minutes on medium heat, until just slightly softened but not browned. Remove stem from pasilla pepper, split it in half with a knife, and remove seeds. Most will fall off easily, but you can use a knife to gently scrape the ones that stick to the flesh of the pepper. Cut or tear pepper into 3 to 5 pieces. To pan, add pepper, tomatoes, water, cumin, and maple syrup; cook, covered, for 10 minutes, then simmer, uncovered, for 50 minutes.
- Cool for 5 minutes and then add lime juice, hot paprika, cayenne, and salt. Add to food processor or high-speed blender and blend until smooth. With blender running, add 3 Tbsp olive oil in a fine stream.
- Tip dip into wide serving bowl and garnish with lime zest, thinly sliced jalapeno, chopped cilantro, and crumbled goat cheese. Serve with sliced vegetables or tortilla chips.
Per serving: 161 calories; 6 g protein; 7 g total fat (0 g sat. fat); 21 g total carbohydrates (4 g sugars, 5 g fiber); 178 mg sodium
