Cheezy Bean Dip

1 can Eden Black Soybeans (drained)
1/2 red onion, chopped
3 cloves garlic, chopped
3 T lard or bacon fat
1/2 tsp cumin powder
1/2 tsp coriander powder
2 tsp garlic powder
2 tsp onion powder
1 T hot sauce (I love the Cholula brand)
3-4 cups shredded jack and cheddar cheese
Lime wedge

Cook onion and garlic in fat for 3-4 minutes. Add spices and cook for 1 more minute. Put into blender or food processor with 2/3 of the beans and hot sauce. Blend until smooth. If you have problems with it being too thick to move, add a tablespoon or two of the bean liquid or water. Add back to pan with remaining whole beans and simmer for 10 minutes. Add cheese and large squeeze of lime. Stir until melted and mixed. Taste and add salt, pepper or more hot sauce as needed. Cook for another 5-8 minutes until thoroughly heated and serve immediately with chips and garnish.
For chips, cut La Tortilla Factory tortillas into triangles and fry in butter until golden. They don’t get real crunchy like normal chips but they’re still good. (DH doesn’t like those tortillas but I do. I’ve gotten used to the slight soy taste and they’re great fried in butter!)
Yummy garnishes for this include guacamole, sour cream, pico de gallo, cilantro, jalapenos, lime wedges, etc. You could even add skirt steak or ground beef! The list goes on.
Carbs for just the dip total 40. Per serving would be 10-20 depending. No, this isn’t for induction but it sure is good!