Saturday, July 25, 2009

Recipe: Bean Dip

1 Pint Horticulture Beans (Canned from previous season)
1 Large Clove of Garlic, minced
1/2 Teaspoon Ground Cumin
Dried Hot Pepper Variety, to taste, broken into small pieces
About 3 Tablespoons Olive Oil
About 2 Tablespoons Apple Cider Vinegar
Small Bunch of Fresh Cilantro, Chopped
Ground Black Pepper and Sea Salt, to taste

Choose from Ingredients on hand. Process in Food Processor until relatively smooth, but you can still see the Cilantro. We used this as a side on a Garden Salad today. It was so yummy, that I finished the meal with Corn Chips (from a Natural Food Store, non-GMO) and Dip. No dessert needed.
The original version of this recipe came from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Season Produce (2004), page 25. I simply chose from Ingredients that we had on hand. It inspired me to consider canning other Dried Bean Varieties and freezing plenty of Cilantro to have on hand. That would make this a very quick treat.

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