High iron & zinc beans power up your snack. Eat with your favorite bean chip nacho recipe.
Ingredients (makes 3-4 cups of dip)
1 cup of Rwanda’s best dried black & purpled beans
4 cloves garlic, minced
2 tsp ground cumin
½ tsp cardamom
3 tbsp olive oil
1 cup broth (veggie, mushroom)
1½ tsp sea salt
3 tbsp chopped cilantro
Soak beans overnight. Drain & rinse. Cook 1-2 hours until desired texture.
- Heat olive oil medium heat, saute garlic & cumin until fragrant. Add beans, broth & salt. Reduce heat to medium-low, stirring frequently until beans are heated through.
- Blend beans in food processor or blender until smooth, add small amounts of broth if pasty.
- Serve warm or room temp. Stir in the cilantro just prior to serving.