This Halloween dip recipe actually has its roots with Cuban and Mexican Frijoles Negros or black beans. The recipe for Frijoles Negros or black turtle bean dip comes from an e-book called Food For The Dead by Sean Callinan (a colleague of Mr NQN's). It didn't specify whether the beans were dried or tinned but the cooking time indicated that they were dried.
There was also no mention of soaking them overnight which is really necessary to avoid undesirable digestion "issues" and to allow for better absorption of nutrients so I've adapted the recipe. The black turtle beans were found at Fiji Markets and also at the IGA in Marrickville and in other "ethnic friendly" suburbs. I almost hate using that term because it sounds like it should come out of the mouth of someone much less ethnic than me like Martha Stewart. You can also use tinned black beans.
Slime Dip With Pus AKA Frijoles Negros
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Preparation time: 20 minutes plus 6 hours soaking time if using dried
Cooking time: 25 minutes (pressure cooker) to 1.5 hours (stovetop)
1.5 cups/300g/10.6ozs dried black turtle beans
oil for frying
3 rashers middle bacon, chopped
1 medium sized onion, chopped
3 cloves garlic, chopped
1 cup/250ml/8.8flozs beef stock
1 birds eye chilli or jalapeno chilli
salt and pepper to taste
Finely chopped herbs steeped in oil for "pus"
Red corn chips to serve
Step 1 - Place beans in a very large bowl and cover with 6 cups of cold water. Soak overnight.
Step 2 - Rinse the beans very well until the water runs clear. Then place in a large pot or pressure cooker and cover with water and cook for 1 hour. I didn't have time so I made these in the pressure cooker, cooking them for 15 minutes on medium pressure.
Step 3 - Drain the beans and then heat a large cast iron pot on medium to high heat. Fry the bacon, onion and garlic in a tablespoon of oil until fragrant. Add the beans, beef stock and chilli and simmer for about 10 minutes. Season with salt and pepper.
Step 4 - Take a stick blender and process it until it becomes a dip like consistency. Serve hot or cold and when plating up, add a little green herb oil. I forgot to do this for the photos-oops!