8 Layer Dip
8x8 baking dish
2 quart serving dish
Black Beans With Cumin:
- 3 cups black beans (rinsed)
- 1 onion (chopped)
- ½ fresh jalapeno pepper (seeded and chopped)
- 2 ½ tsp unrefined sea salt
- 1 ¾ tsp black pepper
- 3 tsp cumin (ground for beans)
- 3 tsp chili powder
- 9 cups water
- 4 tbsp whey (you can sub lemon juice or apple cider vinegar)
Preparing The Black Beans With Cumin:
Place beans in the crockpot or a bowl, add 8 cups of warm water and the whey, apple cider vinegar or lemon juice. Soak overnight (8-12 hours).
Pour beans into a colander, rinse with filtered water, then place them back into the crock pot.
Place onion, jalapeno pepper, salt, pepper, cumin and chili powder in the crockpot. Cover with water. They should be nice and plump already from soaking and so will not expand much, but make sure they are well-covered. Set on high for 8 hours.
Once the beans are tender, strain them and reserve the liquid. Use a potato masher or mallet to mash the beans. If they are too dry, add some of the reserve liquid.
Add more salt if needed.
Preparing & Layering The Dip:
Mash avocados with juice of two lemons and a little salt and pepper. Set aside.
Warm coconut oil, ghee, tallow or lard in a pan over low/medium heat.
Add ground beef, salt;, pepper and 2 tsp cumin and sautee until cooked through. Place it in your serving dish.
Layer refried beans on top of the ground beef.
Add cheese, sour cream, tomatoes, onions and cilantro.
Top with mashed avocado and you're done!
Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg