Smoky Pinto Bean Dip with Anchovy and Lime

In a medium saucepan over medium heat, warm 2 tablespoons of olive oil until it shimmers. Add the diced yellow onion and cook, stirring occasionally, for 6-8 minutes until softened and lightly golden at the edges.

Add the minced garlic and cook for 1 minute more, until fragrant but not browned.

Push the onion-garlic mixture to one side of the pan and add the minced anchovy fillets to the cleared space. Cook for 2 minutes, mashing the anchovies with a wooden spoon, until they completely dissolve into the oil and the mixture smells savory and briny.

Stir in the smoked paprika and ground cumin, cooking for 30 seconds to bloom the spices in the anchovy-infused oil.

Add the drained pinto beans, chicken broth, and salt to the pan. Stir to combine and bring to a gentle boil over medium-high heat, then reduce to a steady simmer.

Cook uncovered for 15 minutes, stirring occasionally, until the beans are very tender and most of the liquid has been absorbed. Remove from heat.

Using an immersion blender (or transferring in batches to a countertop blender), blend the bean mixture until completely smooth and creamy. If the dip is too thick, add broth or water 1 tablespoon at a time until you reach a dippable but substantial consistency.

Season with black pepper and an additional pinch of salt if needed. Blend briefly to incorporate.

Transfer the blended dip to a serving bowl. Drizzle the remaining 1 tablespoon of olive oil over the surface in a circular pattern.

Squeeze the lime juice directly over the dip and scatter the chopped parsley on top. Serve warm with tortilla chips or crusty bread.