Smoky Pinto Bean Dip with Coconut, Lime and Black Pepper

Dice the yellow onion finely. Peel and thinly slice the garlic cloves. Halve the lime — one half for juicing directly into the dip, the other half cut into wedges for serving.

Heat the coconut oil in a medium saucepan over medium heat until it shimmers and is fully melted, about 1 minute.

Add the diced onion to the pan. Cook, stirring occasionally, for 5-6 minutes until softened and translucent at the edges.

Add the sliced garlic and cook 2 minutes more, until fragrant but not browned.

Add the drained pinto beans and coconut water to the pan. Stir to combine with the aromatics.

Bring to a gentle simmer, then cover and cook over low heat for 12-15 minutes until beans are very tender and the liquid is mostly absorbed. The beans should break down easily when pressed against the side of the pan.

Remove from heat. Use a potato masher or the back of a spoon to roughly mash about half the beans directly in the pan — leaving some whole for texture.

Add the smoked paprika, black pepper, and salt directly to the pan. Squeeze in the juice of one lime half (save the other for serving). Stir well to combine.

Taste and adjust — add more lime juice for brightness, more black pepper for heat, or a pinch more salt.

Transfer the dip to a serving bowl. Drizzle with a touch more coconut oil if desired for shine. Scatter fresh cilantro leaves over the top.

Serve warm or at room temperature with lime wedges on the side. Offer extra black pepper for guests who want more.