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RECIPE: Cheesy Bean Dip
1 can Eden Black Soybeans (drained)
1/2 red onion, chopped
3 cloves garlic, minced
3 T lard or bacon fat
1 tsp cumin powder
1 tsp coriander powder
1 T garlic powder
2 tsp onion powder
2 T hot sauce (I love the Cholula brand)
3-4 cups shredded jack and cheddar cheese
Saute onion and garlic in fat for 3-4 minutes.
Add spices and cook for 1 more minute.
Blend garlic/spice mixture in blender with 2/3 of the beans and the hot sauce until smooth.
If you have problems with it being too thick to move, add a tablespoon or two of the bean liquid or water as needed to keep it swirling.
Return mixture to the 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 LC chips or veggies and garnish.
Yummy garnishes for this include guacamole, sour cream, pico de gallo, cilantro, jalapenos, lime wedges, etc.
Makes a great side dish to my Ribeye Fajitas.