The Bean Man's Hummus Recipe
Place garlic cloves in food processor and pulse until finely chopped. Add garbanzo beans, lemon juice, salt and tahini. Process at least a minute or two until smooth and creamy. Place in a bowl and dr...
Vinegar, orange, lime and garlic infuse these vegetarian beans with bold flavor. If you want to pump them up, sauté bacon and stir in at the end.
Ingredients
- 12 ounces dried black beans, soaked overnight or quick soaked
- 1 red onion, chopped
- 2 teaspoons kosher salt
- 4 cloves garlic, minced
- 2 carrots, finely chopped
- 1 tablespoon red wine vinegar
- 2 limes, juiced
- 1 orange, juiced
- 1 red chile pepper, minced
- 2 bay leaves
- 1 cup chicken or vegetable stock
- 2 teaspoons cumin
- Fresh cilantro and sour cream
Instructions
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Cover soaked dried beans and red onion in water just to cover. Add salt. Bring to a boil and reduce immediately to a low simmer. Cook for 45 minutes to an hour. Add olive oil, garlic, carrots, vinegar, lime juice, orange juice, red chile pepper, and broth. Cook 30-45 minutes.
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Add bay leaves and cumin and simmer another 30 minutes or so, or until beans are tender and thick. Serve with sour cream and fresh cilantro.
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