Cultured Black Bean Dip
In the case of beans, fermenting not only tastes great but it eats up most of the phytates and lectins (which are protiens that act as anti-nutrients, preventing your body from getting what it needs from other foods.) I love beans too much to care but with this I get to eat them and not worry about the consequences. It’s a great paleo hack and the finished product is jam packed with probiotics.
Equipment
- 2 Liter Glass Sealing Jar
Ingredients
- 4 cups cooked black beans 250g dried beans, soaked overnight, rinsed and cooked
- 1 tbsp kosher salt sea salt, or pink salt
- 1/4-1/2 cup culture starter (cultured onion brine) I used some from a giant batch of white onions
- 1/2 tsp ground cumin
- 1 tsp smoked paprika or ancho chili flakes
- 1/2 an onion quartered (I actually used fermented white onions)
- 2 garlic cloves
- 1/4 cup chopped cilantro or 1 tbsp dried optional
- extra-virgin olive oil poured over top to seal out bacteria
Instructions
- For a roughly mashed bean dip, similar to refried beans, add beans, spices, crushed garlic and minced onions to a bowl and mash with a fork to desired consistency, adding the liquid culture starter as needed. Season with salt, stir, and transfer to a fermentation vessel.
- For a bean paste add all ingredients to a food processor and blend until smooth.
- Pour the extra virgin olive oil over the top of the beans, cap tightly and slowly tip and swirl the jar until the oil coats the inside of the jar without sloshing the mash. Set somewhere out of direct sunlight and allow to ferment 2 to 5 days, depending on temperature. During the fermentation gases will be released, so keep an eye on the lid and burp the jar daily to ensure it does not explode.