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.
Rinse and soak 1 cup of black beans in 2 cups of water overnight and up to 24 hours.
Remove from the soaking liquid, rinse and add to a pot with 3 cups of water, a generous sprinkle of salt, whole chilis, 1 clove of garlic (whole) and 1 bayleaf.
Bring the mixture to a boil then turn down heat to a simmer and cook for 60 to 2 hours until the beans are very soft.
Using a slotted spoon transfer the beans and garlic to a food processor or blender discarding the bay leaf.
Add cumin, adobo, lime juice, and salt.
Taste and add chili powder to reach your desired heat level.
Garnish with cilantro and cotija cheese and serve.
A comfort food classic is reimagined into an umami drenched vegan pot pie worthy of your childhood memories. Its rich, complex flavors and velvety broth compliment earthy beans and winter root vegetables, elevating this plant-based recipe to restaurant-worthy status.
