This is sort of an old recipe. You can tell, because the recipe name is a play on my maiden name: Levine. Levine! LeBeans! Get it?
This used to be a staple snack when we’d have folks over to play Monopoly. We haven’t done that in way, way too long, but something reminded me about this recipe recently. Maybe it’s a sign that Monopoly needs to happen soon?
But enough about boardgames…on to the recipe!
- 1 can black beans, rinsed (Feeling sassy? Try half black beans and half white beans, like in the picture above!)
- 1-2 T adobo sauce*, depending how spicy you like things
- 1/2 adobo pepper*, diced super-fine with the seeds removed (Removing the seeds is totally optional. If you like things hotter, dice up more pepper or leave in some seeds!)
- 4T olive oil
- 1 handful fresh cilantro, chopped
- 4 cloves garlic, crushed
In a large bowl, mash the beans with a fork or potato masher. Add the adobo sauce and olive oil and stir well. Toss in the chopped pepper, cilantro and garlic and stir some more! If you can stand to wait, this dip is tastier after sitting out for 15 to 20 minutes, so the flavors can meld.
You can also make this in a blender, if you’re in a hurry, but blenders tend to steal a good portion of the beany goodness. Greedy blender!
This is great with fresh veggies, crackers or chips. It also makes a good sammich spread!
*Adobo sauce comes in a little can with the chilis. It will be labelled something like “Chils in Adobo Sauce.” You can store whatever you don’t use in a little tupperware. It will keep for a few weeks.
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!