This unique spicy black bean dip will blow you away with the complex flavors of two heritage ingredients from the Slow Food Ark of Taste. The tepary bean has been cultivated for thousands of years by the indigenous people of the Sonoran Desert. Traditionally brown or white, the rare black tepary bean comes from an ancient tradition of saving the black seeds each year. Even for an heirloom bean we find them more flavorful, and the silky texture holds its shape after boiling. Another Sonoran heirloom ingredient gives this dish a little heat, the chiltepin pepper. Very spicy, but with a distinctive smoky flavor it only takes a few peppers to give this a wonderful balance of flavors.
1 clove garlic
1 bay leaf
1/2 teaspoon cumin
1 cup dried black tepary beans
2 tablespoons lime juice
1/2 teaspoon sea salt
1/4 teaspoon adobo seasoning
cilantro to garnish
cotija cheese to garnish (optional)
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