Sous Vide Bean Dip Recipe

For Soaking the Beans 

Soak the two cups of dried beans in 6 cups of water overnight. Let them rest for at least 6-8 hours.

For the Sous Vide Beans

After the dried beans have been soaked overnight, drain the water and transfer the beans to a sous vide bag or container for cooking.

Preheat the water bath to 194°F (90°C).

Prepare a saline solution with 4 cups water and 2 teaspoons salt. Add saline solution to the beans. Mince the garlic clove and add to the bean-water mixture and vacuum-seal the container.

Place the sealed beans in the water bath of the circulator, place the lid on the container and cook for 4 hours.

Remove the bag/container from the bath after 4 hours and let it cool for 1 hour.

To Finish

After the beans are cooled close to room temperature, strain the solids from the cooking liquid. Reserve the liquid.

Place the sous vide beans into a food processor, add 1/4 cup of chopped cilantro, 1 lime's juice and 1/2 cup of the bean broth and blend. You can also add a pinch of salt if preferred.

Serve with chopped raw veggies, corn chips and/or crackers.