Pinto Bean and Pasilla Pepper Dip - alive magazine

Ingredients

• 1 cup (250 mL) dried pinto beans
• 1 Tbsp (15 mL) dried epazote (optional)
• 1 tsp + 3 Tbsp (5 mL + 45 mL) extra-virgin olive oil, divided
• 1/2 cup (125 mL) chopped onion
• 2 garlic cloves, peeled and crushed
• 1 dried pasilla or ancho pepper
• 14 oz (398 mL) can diced tomatoes
• 3/4 cup (180 mL) water
• 3/4 tsp (4 mL) cumin
• 2 tsp (10 mL) maple syrup
• 2 Tbsp (30 mL) lime juice
• 1 tsp (5 mL) hot smoked paprika
• 1/4 tsp (1 mL) cayenne
• 1/4 tsp (1 mL) salt
• Garnishes: lime zest, sliced jalapeno, chopped cilantro, crumbled feta cheese