Bean dips can often be too stiff and break chips easily. I wanted to make something that had a lot of flavor and a smoother texture. This dip fits the bill; the caramelized onion and lime provide complex yet bright flavors, while the sour cream helps smooth the dip out. This is great on its own or in a layered dip.
2 cups dried black beans
1 big sweet onion (such as Walla Walla)
3 cloves garlic, chopped
¼ lime juice
2 tsp coriander
2 tsp cumin
1 tsp chili pepper
2 tsp salt
3/4 cup sour cream (you can use plain Greek yogurt as well)
Notes: Add seasoning to taste, but what I’ve given is a good starting point. You can also use canned, drained black beans if you want, but the flavor and texture won’t be quite the same.
1. To prepare the beans, pick out shriveled beans or any other debris, and rinse them well. Place in a crock pot, cover with 9 cups of water. Cook on high for four hours. Drain and rinse the beans.
2. Thinly slice the sweet onion and place in a pan drizzled with olive oil over medium-low heat. Caramelize the onions; this could take around 10 minutes. Once they are approaching a golden brown color, add the garlic and continue cooking just until the garlic is tender.
3. Transfer the onion and garlic into a food processor with the lime juice, spices, and sour cream. Puree the mixture until completely smooth. Add as much of the beans as you can, pulsing until it reaches a consistency you like.
4. You’ll likely need to pulse the beans in two batches. This is fine; transfer all the mixture into a bigger bowl and stir until everything is combined. Add more of any seasoning as desired. Serve warm or cold, in a layer dip or on its own. I like to garnish with chopped green onion.