Recipe: Rio Zape-Felicidad Heirloom Bean Dip
Rio Zape continue to be one of my favorites. In honor of the Super Bowl, which I try but fail to find interesting, I came up with this dip to keep me busy. I know a bean dip seems like an obvious thing for me but I’ve just never gotten around to it, until now. You can use any of our hot sauces that you have available.
- 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 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.