Cheesy Black Bean Dip
⅔ cup dried black beans
4 cups water, divided
3 tablespoons extra-virgin olive oil
1 red onion, minced
3 garlic cloves, minced (3 tsp)
¼ cup tomato paste
¾ teaspoons smoked paprika
¼ teaspoon red-pepper flakes
½ teaspoon ground cumin
¼ cup boiling water
Salt and pepper to taste
¾ cup grated Cheddar (3 oz)
Cover beans with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse.
Add 2 cups of water and beans to a saucepan. Turn heat to medium. Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching. Drain excess water, if necessary.
(NOTE: The above step can be done ahead. Store beans tightly covered in the refrigerator for up to 3 days.)
Heat the oven to 475 degrees.
Heat olive oil in a saute pan over medium low heat. Add onions and saute for 5 -10 minutes until translucent but not browned. Add garlic and saute until fragrant, about one minute.
Stir in the tomato paste, paprika, red-pepper flakes and cumin and saute for 30 seconds.
Add the beans, water and generous pinches of salt and pepper, and stir to combine. Transfer to an oven-safe dish and sprinkle the cheese evenly over the top. Bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, run the skillet under the broiler for 1 or 2 minutes.
Serve immediately with corn chips, crusty bread, pita or rice.
6 servings, 245 calories per serving (dip only)
Hack: Freeze leftover portions sealed in serving sized portions for future use. Allow to thaw completely in the refrigerator before reheating.
Hack: One cup of frozen onions can be substituted for fresh onion in this recipe.