CUMIN-SPIKED PINTO BEAN DIP

yields 4 TO 6, ABOUT 3.5 cup

ingredients

• 2 tsp olive oil

• 1 white or yellow onion (about 1 cup) white or yellow onion (about 1 cup)

• 1 1/2 TBL ground cumin* 1 1/2 TBL ground cumine* 1 1/2 TBL ground cumin* 1 1/2 TBL ground cumin* 1 1/2 TBL ground cuminble broth or water

• 2 TBL lime juice Salt

instructions

0 chop onion 1 Heat the oil up in a sauté pan and cook the onions until they begin to brown around the edges, about 4 minutes. Add 1 TBL of the cumin and all of the cayenne pepper and cook for another 30 seconds. This part should smell pretty good. Turn off the heat and let that mix cool for a minute. 2 Drop the onions, beans, broth, lime juice, and the last .5 TBL of the cumin into a food processor and let that er rip until it’s creamy. No food processor? Just smash all that up until it has a consistency you can deal with. Taste and add a pinch or two of salt if you think it needs it.

modifications

Two 15-ounce cans if you’re lazy

• recipe