Ingredients

The following ingredients have 10 Servings
  • 2 cups dry pinto or black beans
  • 6 cups water
  • 4 cups vegetable broth
  • 1 inch by 2 inch piece of kombu
  • Salt to taste
  • 2 cups cooked beans (you will have a few cups of cooked beans left over for another recipe)
  • 1 tbs. sundried tomatoes
  • 1 tbs. chopped shallot or other onion
  • 1 tbs. olive oil
  • 1 tsp. chipotle in adobo sauce
  • 1/2 tsp. salt
  • 1-2 tsp. water

Instruction

  • Put the beans, the piece of kombu, and the 6 cups of water in a pot. Soak overnight for at least 12 hours.
  • In the morning, remove the kombu and drain and rinse the beans. Place the beans and the kombu in a pot on the stove and add the broth and salt. Bring to a boil and simmer for about 90 minutes, checking periodically to see if the beans are tender.
  • Drain the beans and remove the kombu.
  • To make the dip, saute the shallot in the olive oil over medium-low heat for 2 minutes, or until tender.
  • In the bowl of a food processor or high-powered blender, place the beans, sundried tomatoes, shallot with oil, chipotle, and salt. Process until smooth. If it seems too dry, add water one teaspoon at a time until you reach the desired consistency.
  • Serve with tortilla chips, vegetable strips, or as a filling for tacos.