Kidney beans pressure-cook with chili powder and bay leaf, then whip in the food processor with garlic, olive oil, lime juice, and cayenne into a thick, fiery purée built for scooping with corn chips.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Combine beans in pressure cooker with salt, chili powder, and bay leaf. Add enough water to cover by 1 inch. Cover and bring to full pressure. Lower heat and cook for 15 minutes . Release pressure by running cold water over lid and drain beans, reserving cooking liquid.
Discard bay leaf, and transfer beans to food processor.
Add garlic, oil, lime juice, and cayenne. Process until smooth, adding bean liquid as necessary to form smooth, thick purée. Season with salt and pepper.
Transfer purée to bowl and fold in cilantro. Serve with corn chips.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
