Fermented Bean Dip

I was just going to skip Ferment Friday this week but I’ve been wanting to try this for a while anyway.  If I were a sports fan, I might have thought ahead and posted this before the Superbowl but I’m not a big baseball fan anyway.

This is based on Nourishing Tradition’s Bean Paste recipe but I found it too salty to be palatable and it needed some spices.  I halved the salt and used Caldwell’s vegetable starter along with some of my favorite Mexican herbs/spices.  Perfect!  It has the most interesting tang but interesting in a very good way.

Fermented Bean Dip

  • 3 cups cooked pinto beans (I bet black beans would be tasty too)
  • 1/2 med onion, chopped
  • 2 tsp cumin seed
  • 1 tbsp chili powder
  • 1/2 tsp cayenne (optional)
  • 2 cloves garlic, crushed
  • 9 gms sea salt
  • 1/4 cup whey or brine from another ferment*

Combine everything in a food processor.  Process until smooth and transfer to a 1 liter Pickl-It jar.  Smooth top and clean the edges. Let set at room temperature for about 3 days and then move to the fridge.

A word of caution though, leave enough head space in the jar for the beans to expand because they will expand (ask me how I know, lol!). 2″ should be enough but just in case of overflow, place on a plate to catch any drippings.

*I initially did this recipe without using a starter.  I assumed there was enough LAB’s on the lemon, garlic and cumin to be ok.  While my batches have turned out ok, this recipe does need an additional starter.  An 1/8 tsp of Caldwell’s isn’t enough so this in one time where I do recommend using whey or brine from another ferment.  Brine from fermented garlic is especially delicious!

To serve, bring to room temp and enjoy with corn chips, pita bread, veggie dip.  Mix with fermented salsa or shredded cheese for more yum!

For the record, I’m just kidding.  I know the Superbowl is for basketball.

Part of Fight Back Friday, Freaky Friday, Fat Tuesday, Traditional Tuesday, Real Food Wednesday

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