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Overloading the Machine
Mexi-Miso Bean Dip
Based on Miso-Cup Recipes
- 1 envelope Miso-Cup dissolved in 1 cup warm water or water from cooked beans
- 3 cups cooked chili beans (pinto, kidney, etc.)
- 1 tsp. chili powder
- 1 minced garlic clove
- 1/4 cup minced bell pepper or minced scallions
- 1/4 cup diced avocado
Puree the beans, dissolved Miso-Cup and garlic in water to a coarse texture. Place in a bowl and stir in minced pepper or scallions and diced avocado. Serve with chips or raw vegetables.
Notes
I haven't made this yet. It's supposed to be a very thick dip that can also double as a spread. For thinner consistency, add more water.
You can see how the past has come to pass //
in the ferns and sweepings of ore and text //
that shadowed such narratives as had been scratched, //
as though any hotel guest could wipe the blight away //
and in so doing, be redeemed for the moment.
-- John Ashbery, "Tension in the Rocks"
This page was last modified on 2011 December 20.