Smoky Black Turtle Bean Dip

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 5 cups
  • Prep: 10 mins
  • Cook: 55 mins

This makes a great sandwich or wrap filling with steamed vegetables and salsa. Or serve with corn chips. Turtle beans are a little smaller that regular black beans, but either one will work fine in this recipe.


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

Nutritional Info *per serving

  • Calories 220
  • Glycemic Load 0
  • Fat 9g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 5g
  • Cholesterol 0mg
  • Sodium 560mg
  • Potassium 650mg
  • Carbohydrate 26g
  • Fiber 9g
  • Sugars 7g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 10%
  • Calcium 6%
  • Iron 20%