The only thing greater than my love of food is my passion for sports. No. That’s a lie. But I do get a kick out of everyone else yelling at the TV. It amazes me and leaves me more time to graze the food.
This dip is perfect for that last cup of beans you don’t quite know what to do with. I used Rio Zape because they have an unusual depth of flavor and they’re what I had on hand. I love chicken liver and all kind of pates and you will find this hard to believe but this dip fills the same need for me. I’d just as soon eat an heirloom bean dip, to tell you the truth.
1 cup cooked Rancho Gordo Rio Zape beans, with some bean broth
2 tablespoons olive oil
1/2 yellow onion, sliced very thin
2 garlic cloves, minced
2 tablespoons Rancho Gordo Felicidad, Rio Fuego, Gay Caballero or La Paloma hot sauce
2 tablespoons sour cream
2 tablespoons cooked ground pork or sausage (optional)
2 tablespoons minced cilantro
In a skillet over medium-low heat, warm the olive oil. Sauté the onion and garlic in the olive oil until translucent, about 15 minutes. When the onions are soft, add the beans and their broth, the hot sauce and sour cream.
Using a food processor, immersion blender or a blender, blend the mixture until smooth.
Add the ground pork, if using, and stir.
Chill for at least 2 hours. When ready to serve, scoop into a serving bowl or platter and sprinkle the cilantro over the top.
Serve with crudité (sliced fresh vegetables), crackers or chips.
The next morning, I had some of the dip on toast for breakfast. It takes so little to make me happy. This did it.