lao gan ma + bean dip
Add a kick to your next game-day bean dip using a nice spoonful of chili crisp oil.
I used 2 tbsp of the chili crisp here, resulting in a lighter color.
Ingredients
1 lb dried navy beans
2-4 heaping tbsp chili crisp depending on how spicy you’d like it (I use Lao Gan Ma Spicy Chili Crisp)
2 cloves garlic
salt & pepper to taste
2-4 tbsp water (add in increments to adjust texture)
Optional: 1 tsp sesame oil
I used 4 tbsp of the chili crisp here, resulting in a darker color.
Directions
In a pressure cooker, cover beans with ample water* and pressure cook on high for 23 minutes, followed by manual release.
Drain the beans and add them to a food processor. Throw in the other ingredients and pulse until almost smooth. Add water 1 tablespoon at a time to adjust texture to your preference.
Blend it all together and adjust w salt/pepper to taste.
*The amount of water you use in the pressure cooker may vary depending on the size of your device. I have an 8-quart Instant Pot, so I like to fill the liner pot a quarter way with water when cooking beans.
