Even in Brooklyn, it can be difficult to find a vegan bean product suitable for dipping, especially if the hour is late. How many times have I looked for a simple can of refried beans, only to find my local 24-hour deli’s selection consists entirely of brands with lard? If you exit the train near DNY Natural Land or Hana you’re probably set, but most of us don’t.
This dip is better anyway, and made with stuff you likely have on hand. At least if you’re me.
Basically, this is how to be lazy, yet make something delicious. For guests, or your own not-that-gluttonous consumption (it’s pretty healthy. You don’t have to eat it on fried tortilla chips. There’s always baked tortilla chips. Or, you know, vegetables.)
15 oz can of beans. I used pinto, but it’s really your call
2 Tbsp tomato paste
1 tsp salt
1 tsp cumin
1 tsp vinegar (I used apple cider)
1 or 2 pickled jalapeno peppers (minced if not using a food processor or blender)
1/4 or more of water
one small onion, chopped
1-4 cloves of garlic, chopped
1 tsp or so of oil
Sauté the onion and garlic for a few minutes in a smidge of oil or your choice. Throw everything else in a blender/food processor and puree, or mash it up and mix well by hand. Add more water and mix if you want your dip thinner. Dump it all in an airtight storage container, mix in garlic and onions, and refrigerate. This is obviously good with CHIPS.