Frijoles Molidos

Costa Rican Black Bean Dip

1 pound dried black beans
2 tablespoons canola oil
1 onion, finely diced
1 jalapeño pepper, minced
1 red bell pepper, finely diced
4 cloves garlic, minced
4 chipotles in adobo, chopped
1 tablespoon of Sazon seasoning
1/2 cup cilantro, finely chopped
Six cups of water
Two cups of chicken or vegetable broth
1 teaspoon of cumin
1 tablespoon tomato paste
1/4 cup Lizano
1/4 cup lime juice
Salt and freshly ground black pepper
1 cup pepper jack cheese, shredded
1 cup Monterey jack cheese, shredded
Tortilla chips, for serving

  1. Place the dried beans in a large pot. Fill with enough water to completely cover the beans. Cover the pot and let sit overnight.
  2. Drain the beans and set aside.
  3. Heat the canola oil in a large pot over medium high heat. Add the onion, jalapeño, and red pepper. Cook stirring occasionally until the vegetables are soft, 10 minutes.
  4. Add the garlic and cook one more minute. Stir in the chipotles, Sazon seasoning, and cilantro. Add the water and broth and bring to a boil.
  5. Reduce to a simmer and cook beans, stirring occasionally for an hour and a half.
  6. Add the tomato paste, cumin, Lizano, lime juice, salt, and black pepper. Cook for 30 more minutes. Let cool. The beans can be made a day in advance.
  7. Preheat the oven to 350°F.
  8. Using an immersion blender, puree the beans. Add the grated cheese and stir to combine.
  9. Pour the bean and cheese mixture into an oven-safe dish and bake until hot and bubbly, 30 minutes.
  10. Serve immediately with tortilla chips.

Serves 10-12.

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