Recipe Friday: Helio Basin Brewing O’Odham White Tepary Bean Dip

Marilyn HawkesMarch 1, 2018
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O’Odham White Bean Puree
6 cups cooked Ramona Farms white tepary beans
1 shallot
1 tbsp. oil
1 cup crème fraiche
1 tbsp. tahini
3 tbsp. lemon juice
2 tbsp. apple cider vinegar
1 tsp. cocktail bitters
2 tsp. salt
1 tbsp. coconut oil
¼ tsp. cracked pepper

Soak beans overnight. Cook until tender, anywhere from 45 minutes to 1½ hours. Saute shallot in oil until golden and fragrant. Put all ingredients in food processor and puree. Top with pickled veggies (olives, asparagus and red onions are great), pepitas and parsley, and serve with warm tortillas. If you refrigerate the dip, you can warm it in a pan and then serve at room temperature.

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