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
• 2 tsp sea salt
• 4 tbsp vegetable culture or fresh whey, divided

Combine everything, reserving 1 tbsp of culture, in a food processor.  Process until smooth and transfer to a quart sized mason jar.  Smooth top and clean the edges.  Top with remaining tbsp of culture. 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!). 3″ should be enough but just in case of overflow, place on a plate to catch any drippings. **

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…