Mala Bean Dip
|Dry beans||4 Cup (64 tbs) (You Can Use Pinto, Adzuki, Kidney Beans, Or A Combination)|
|Oil||1⁄4 Cup (4 tbs)|
|Chili powder||1 1⁄2 Tablespoon|
1. Wash and drain the beans
2. In a large saucepan or stockpot, soak them in 10 cups of water and leave overnight.
3. Place the stock pot with the beans on a medium flame and add more water if necessary.
4. Bring the water to a boil, then reduce the heat and simmer for 40 minutes to 1 hour until the beans are tender.
5. Drain the beans and reserve the cooking liquid.
6. In a small skillet, heat the oil over a high flame.
7. When hot, add the spices to the oil and sauté for 1 minute to release the flavors.
8. In a food processor or blender jar, combine the cooked beans, the oil spice mixture and salt.
9. Pulse for 30 seconds until you get a smooth paste.
10. Add a little of the reserved cooking liquid to adjust the consistency of the dip and blend again for 10 seconds.
11. Serve the dip with taco chips, crackers or vegetable sticks.
12. You can also use it as a spread for sandwiches instead of butter.
13. Store the dip in an airtight container in the refrigerator.