If I could eat all the caramelized onions in the world, I would. The slow cooking process draws out the water and sugars from the onions making the final product naturally sweet and satisfying.
I whipped this dip up the other day for a Young Agrarians potluck. Sara Dent organized the event and what an excellent gathering of people with farmers, foodies and new friends to meet. Can’t wait for the next one!
Bean Medley Dip w/ Caramelized Onions & Cilantro
2 cups mixed beans (1 cup dried beans, soaked and cooked — I used Black Garbanzo, Zuni and Navy)
3 onions, thinly sliced
1 clove garlic, minced
1 bunch fresh cilantro, roughly chopped
1 tsp cayenne pepper
1 tsp ground cumin
2 limes, juiced and zested
1 tbsp grapeseed oil
2 tsp honey
In a large bowl, soak dried beans for at least 3 hours or overnight. Then boil in a pot for 45 minutes to an hour or until beans are soft.
Place thinly sliced onions in pan with 3 tablespoons water. Add a pinch of salt and slowly sauté over low heat for 1 hour, stirring every 10 minutes. Be patient – caramelizing onions takes forever but is well worth the wait. Add a little water periodically to prevent sticking. Allow to cool slightly and reserve about a tablespoon for garnish.
In a food processor blend cooked beans, onions, garlic, cilantro, spices, and lime juice and zest until desired consistency is reached. Add honey. With the machine running, drizzle in the oil. Season to taste with salt and pepper. Serve with your favourite crackers and veggies. Refrigerate for 5 days or freeze.
Makes 1-2 cups