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  • 12 ounces dried black turtle beans (about 2 cups)
  • 1 clove garlic
  • 1/2 cup peanut butter or almond butter
  • 1 tablespoon ground cumin
  • 2 teaspoons salt
  • 1/2 cup fresh lime or lemon juice
  • 1 tablespoon chopped chipotle chile in adobo sauce
  • 2 tablespoons extra-virgin olive oil 
  • 1/4 cup water
  • 1 to 2 cup grape tomato halves


  1. Place beans in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil. Remove from heat and let stand, covered, 1 hour. Drain beans and return to pot. Cover with cold water and bring to a boil. Lower heat to a simmer, cover and cook until tender, but not mushy, 45 minutes to 1 hour. Drain beans and discard cooking water.
  2. Place garlic in a small bowl and microwave on high 30 seconds.
  3. Place beans in a food processor with garlic, peanut butter, cumin, salt, lime juice, chipotle chile, olive oil and water. Process until smooth, adding more water if necessary to purée completely. Scrape into a bowl. Cover and let stand 30 minutes to 1 hour for flavors to meld. Sprinkle tomato  on top.
Recipe by Nancy Krcek Allen.

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The recipe was originally published as Smoky Black Turtle Bean Dip on

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