Thick red bean dip

Thick red bean dip is a deeply rooted traditional preparation in Latin American cuisine. Its origin dates back to ancient indigenous cultures that cultivated beans as a staple food. In different countries of the region, this recipe has various names; for example, in Mexico it is commonly known as "refried beans" or simply "bean dip," while in Caribbean and Central American countries, it is often called "bean butter" or "bean puree." Over the years, this recipe has evolved and been incorporated into modern cuisine, standing out as a perfect accompaniment for gatherings and celebrations due to its intense flavor and creamy texture.

Additionally, red bean dip is valued not only for its delicious taste but also for being a rich source of protein and essential nutrients. Its versatility allows it to be paired with tortillas, breads, tortilla chips, or even served as a complement to main dishes, making it a classic that transcends borders and adapts to diverse Latin American culinary cultures.

How to Make Thick Red Bean Dip

To prepare this dip, start by mashing the beans by hand, using a fork or the back of a wooden spoon, until you achieve a thick consistency.

Then, incorporate the sour cream and mix well until the mixture is smooth and homogeneous.

Next, add the lemon juice, hot sauce, ground cumin, and ground coriander; mix all the ingredients carefully so the flavors blend perfectly.

Finally, cover the dip and refrigerate for a couple of hours to allow the flavors to meld and stand out before serving.

The necessary ingredients are: light red beans, sour cream, lemon juice, hot sauce, ground cumin, and ground coriander.