Creamy Pinto Bean Dip

1. 1
   prep

   Soak the pinto beans overnight.

   Place the dried pinto beans in a large bowl and cover with plenty of water. Soak for at least 8 hours or overnight. Drain and rinse well.

   TIPSoaking helps soften the beans and reduces cooking time significantly.
2. 2
   boil · ~45 min

   Cook the beans until very tender.

   Transfer the soaked and drained beans to a saucepan. Add 3 cups of fresh water. Bring to a boil over high heat, then reduce to a simmer. Cook uncovered for 45 minutes, or until the beans are completely soft and easily mash between your fingers.

   TIPSkim off any foam that rises to the surface during the first few minutes of boiling.
3. 3
   saute · ~6 min

   Sauté the aromatics.

   While the beans cook, heat oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cumin powder. Sauté for another minute until fragrant. Remove from heat.

4. 4
   mix · ~2 min

   Blend the dip until creamy.

   Drain the cooked beans, reserving about half a cup of the cooking liquid. Add the beans, sautéed onion mixture, salt, and lime juice to a blender. Blend until smooth and creamy, adding splashes of the reserved bean liquid as needed to reach a thick, dippable consistency.

   TIPBlend while the beans are still warm for the smoothest texture.
5. 5
   garnish

   Garnish with fresh coriander and serve.

   Transfer the dip to a serving bowl. Drizzle with a little extra oil if desired and sprinkle generously with chopped coriander leaves. Serve warm or at room temperature with tortilla chips.

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