Smoked Pussac Punay Bean Dip
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!