Black Bean Dip
3 cups uncooked black beans
1/4 cup vinegar
1/4 cup canola oil
3 tsp salt
2 tablespoons cumin
2 tablespoons sriracha sauce
4 cloves of garlic (or more)
Soak the beans for at least a few hours in an abundance of water. Drain. Add 1 1/2 cups water. Pressure cook for 15 minutes. When the pressure releases add all the other ingredients to cooking pot. Use a stick blender to create an even texture.
This is the base recipe which serves well as refrigerator velcro. Left over red sauce, enchilada sauce, cooked onions, and many other things make nice additions.
Other spices to consider:
Cardamon
Chipotle either the peppers or powder
Tabasco Sauce
Paprika
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