Red or Black Bean Dip

• 1/4 cup lard (preferred) or neutral oil, like corn or grapeseed
• 1 teaspoon minced garlic
• 2 cups well-cooked red or black beans
• 1 tablespoon ground cumin, or more to taste
• 1 medium onion, peeled and cut into chunks
• Pinch of cayenne, or more to taste
• Salt and black pepper to taste
• Bean cooking liquid or chicken stock as needed

1. Put the lard or oil in a medium skillet, preferably nonstick, and turn the heat to medium.
2. When the lard melts or the oil is hot, add the garlic and cook until it begins to sizzle.
3. Add the beans and cook, stirring and tossing, until warm.
4. Set aside about 1/2 cup of the beans and put the rest in a food processor.
5. Add the cumin, onion, cayenne, salt, and pepper, along with a bit of the liquid.
6. Process until smooth, adding more liquid if necessary to allow the machine to do its work.
7. Taste and adjust the seasoning, adding more cumin, salt, pepper, or cayenne if you like, along with the reserved beans.
8. Serve immediately or cover and refrigerate for up to a couple of days; bring back to room temperature before serving.

lard, garlic, black beans, ground cumin, onion, cayenne, salt, cooking liquid

Taken from www.epicurious.com/recipes/food/views/red-or-black-bean-dip-385585 (may not work)