Black Bean Dip — What You Put Out Before the Main Event

Lisa had Monday off, which happens roughly as often as a lunar eclipse and is treated with the same reverence. I came home from film sessions to find her asleep on the couch at two in the afternoon with a blanket pulled up to her chin and the twins building a tower of couch cushions around her like she was a sleeping princess in a very short castle. I told Marco and Elena to leave Mommy alone. They told me they were protecting her. From what, I asked. "Dragons," Marco said. Elena nodded gravely. I let them continue. Some defenses you don't disrupt.

We played Eaglecrest Friday night. They run a spread offense that looks simple on film and is not simple on the field — lots of misdirection, lots of movement, the kind of scheme that punishes you for guessing. Darnell had another huge game — eleven tackles, a sack, and a forced fumble that swung momentum in the third quarter. We won 28-17. The offense is clicking. Marcus has settled into the kind of rhythm where he's not thinking anymore, just playing, and that's when a quarterback becomes dangerous. 5-0. I've never been 5-0 at this school. The boosters sent a fruit basket to my office, which is either a nice gesture or a subtle hint about my diet. With boosters, you never know.

Saturday I smoked a pork shoulder. Low and slow on the smoker — two hundred twenty-five degrees for fourteen hours, rubbed with salt, pepper, garlic, cumin, and dried red chile from Hatch. Not the fancy stuff. Just dried pods, toasted and ground in the blender. The bark came out dark and almost black, the kind of crust that looks burned to people who don't know what they're looking at and looks perfect to people who do. I pulled it at three in the afternoon and let it rest for an hour, then shredded it with two forks and piled it onto bolillo rolls with a heap of chopped roasted green chile and a drizzle of the cooking juices. Green chile pulled pork sandwiches. Diego ate one and a half. Sofia ate hers with a fork and knife, because she has apparently decided she is European. The twins ate bread with juices on it, which counts.

Called Gloria Sunday. She asked about the season. I said 5-0. She said, "Don't let it go to your head." Then she asked if I was eating enough. I weigh two hundred and fifteen pounds. I am eating enough. But I said, "Yes, Mama," because some questions aren't really questions. They're how your mother says I love you from seven hundred miles away.

Feed your people. The game is won at the table.

Saturday was a fourteen-hour smoke, and the house smelled like cumin and mesquite from before sunrise to well past lunch — which means the kids were circling the kitchen like sharks for most of the afternoon. The pulled pork was not ready. The pulled pork was going to be ready when it was ready. So I made this black bean dip, set it out with chips on the counter, and bought myself two hours of peace. It has become an unofficial part of the tradition now: something to hold the table together while the main event finishes low and slow. Every good game day spread needs an opening act.

Black Bean Dip

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 8

Ingredients

• 2 cans (15 oz each) black beans, drained and rinsed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 1/4 teaspoon kosher salt, plus more to taste
• 2 tablespoons fresh lime juice (about 1 lime)
• 1/4 cup chicken broth or water, plus more as needed
• 2 tablespoons chopped fresh cilantro (optional, for garnish)
• Tortilla chips, for serving

Instructions

1. Sauté the aromatics. Heat olive oil in a medium skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
2. Add the spices. Stir in the cumin, smoked paprika, and chili powder. Cook for 30 seconds, stirring constantly, to bloom the spices in the oil.
3. Add the beans. Add the drained black beans and chicken broth to the skillet. Stir to combine and cook over medium heat for 3–4 minutes until the beans are warmed through and the liquid reduces slightly.
4. Blend the dip. Transfer the bean mixture to a food processor or blender. Add the lime juice and salt. Process until smooth, adding additional broth one tablespoon at a time if needed to reach your desired consistency. Taste and adjust seasoning.
5. Serve. Transfer to a serving bowl and garnish with chopped fresh cilantro if desired. Serve warm or at room temperature with tortilla chips.

Nutrition (per serving)

Calories: 130 | Protein: 6g | Fat: 4g | Carbs: 18g | Fiber: 6g | Sodium: 280mg