Layered Bean Dip

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 10
• 5 ounces dried black beans (or red kidney)
• 64 fluid ounces cold water
• 1 onion, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 2 garlic cloves, minced
• 1/4 teaspoon pepper
• 6 ounces shredded lettuce
• 2 1/2 ounces sliced pitted black olives
• 3 ripe avocados, peeled and pitted
• 5 fluid ounces fresh salsa
• 4 ounces shredded cheddar cheese (or mild melting cheese)
• fresh coriander sprig (or parsley)
• corn chips

Recipe

• 1 rinse beans.
• 2 in a 2 qt saucepan combine uncooked beans and 32 fl oz of the cold water.
• 3 bring to boiling; reduce heat.
• 4 simmer for 2 minutes; remove from heat.
• 5 cover and let stand for 1 hour. (or, omit simmering; soak beans in 32 fl oz cold water in a covered 2 qt saucepan overnight.)
• 6 drain and rinse beans. (if using red kidney beans, boil 10 minutes in water to cover, then drain again.)
• 7 return beans to pan with 32 fl oz fresh water.
• 8 add onion.
• 9 bring to boiling; reduce heat.
• 10 cover and simmer for 1-1 1/2 hours, or till beans are tender, stirring occasionally.
• 11 drain beans, if necessary; place in a blender container or food processor bowl.
• 12 add salt, cumin, garlic, and pepper.
• 13 cover and blend or process till smooth.
• 14 cool bean mixture.
• 15 line a platter with shredded lettuce.
• 16 spread or spoon bean mixture onto lettuce.
• 17 sprinkle olives over beans.
• 18 mash the avocados; stir in 2 tablespoons of the salsa and spread mixture over olives.
• 19 spoon on remaining salsa.
• 20 sprinkle with cheese.
• 21 garnish with coriander or parsley.
• 22 serve with corn chips.