Smoked Pussac Punay Bean Dip

I love Pussac Punay Beans so much that I was trying to figure out other ways to enjoy them. Then I thought about the foods that I like to eat ... tapas!  The idea of a dip just sounded so good! So easy! Especially if you have leftover Pussac Punay Beans from dinner last night. 

Smoked Pussac Punay Bean Dip
Ingredients
1 cup Zócalo Gourmet - Pussac Punay Beans, cooked
1/4 cup Spanish olive oil, plus a little more to blend if too dry
1 tsp Matiz Sea Salt - any flavor - smoked - herbed or Flor de Sal
2 Tbs roasted crushed garlic
1/4 cup red onion, chopped
1/4 tsp Rey de la Vera - Smoked Pimenton
1/2 tsp Aji Amarillo, dried

Cook the beans by following the Pussac Punay - Beautiful Beans recipe.  Let beans cool for 10 - 15 minutes.

Take the cooked, cooled beans and put them into the food processor.

Add the ingredients and pulsate the food processor to pulverize to a creamy texture. I like a bit of texture with creamy. 

Serve with corn chips, vegetables, crackers or make a tapas plate  with a Spanish cheese - Manchego or Idiazabal - Jamon Serrano, Pamplona Chorizo, Matiz Velasco Piparras and other favorites. Don't forget the Spanish wine!

Food for thought - Check out these impressive numbers for Pussac Punay Beans compared to other beans. Great protein and fiber, low fat and sugars!









Recipe and photograph created by Lisa Garza - Gluten Free Foodies