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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.

They changed for dinner. In those days // no one was in a hurry, it was real time // every time. Usually the streets were saddled with fog // at night. In the daytime it mostly blew away. // We kept on living because we knew how. // Maple seeds like paperclips skittered in the allees. // We knew not how many enthusiasts climbed the slope, // nor how long they took. It was, in the words of one, // "beholding" not to know. We eased by.

-- John Ashbery, "Tension in the Rocks"

This page was last modified on 2011 December 20.