Now, you know I don't measure, so these are approximate amounts. Go with your gut instinct and what tastes good to you.
Kristin's Smokey, Spicy Navy Bean Dip
1 cup dry navy beans
1 ts salt
3 cloves garlic
1 T dried chives
1 ts chipotle powder (I get mine at Limbo)
3-4 pickled jalapeno slices
3 T oil (I used grapeseed)
1/4 cup water
dash soy sauce
dash liquid smoke (I don't know if this stuff is good or bad for you, but you can leave it out if you want)
- Cover the beans with about 1-2" water, bring to a boil, then simmer 'til soft. Add some salt towards the end of the cooking stage.
- Once the beans are done, drain them a bit. You can cool them or go straight to the food processor with them. (you can use a blender if you want, but I love a bigger bowl to whip things up)
- Pretty much add the ingredients to the beans and blend with metal blade. Taste and adjust to your liking.
- Eat! Good as a dip, a spread with veggies on a sandwich, or in a wrap.