The Bean Dip
After living in the Blue Zone, I learned about Costa Rican diets lead to longevity: people living in Blue Zones live well into their 90's. I want to live forever, so I try to incorporate beans into my diet daily because they are a fantastic source of fiber and provide ~15 grams of protein per cup. Additionally, they are a tiny powerhouse of folate, potassium, iron, and magnesium.
Ingredients
- 1 red or white onion (Generally, we should use white onions when roasted, however, red is suffice, too.)
- 1 jalapeno
- 2 cloves of garlic
- 2 tablespoons olive oil
- 2 cans or 3 cups of wet beans – strained
- 1 cup vegetable or bone broth
- ½ tablespoon salt
- 5 tablespoons nutritional yeast – we love b vitamins
- 2 green onions, chopped thinly
- Handful of chives, chopped thinly
Process
- Quarter onion, cut jalapeno in half, peel garlic
- Add onion, jalapeno, and garlic to cast iron. Coat in olive oil, salt, pepper. Bake at 400 degress for 15 minutes, or until tender
- Add strained beans, broth, salt, and nutritional yeast to the food processor. Pulse.
- Add roasted onion, jalapeno, and garlic to the food processor. Blend until smooth.
- Garnish dip with chopped green onions and chives. Add salt to taste.
- Dip tortilla chips, and enjoy