On the Line: Justin Shea of Hapa J's, Part Three
Photo by Johannes Dewald

On the Line: Justin Shea of Hapa J's, Part Three

"I think food is a good gateway," says Hapa J's owner busboy Justin Shea. Whether he's referring to someone's heart or otherwise, we can't recall. What we do know is that his recipe for black-bean dip is right up our alley. A one-pot dish with enough garlic to make any vampire skittish, he gladly offers details on this Taco Tuesday specialty. If humor (or smack talk) is more your style, then look back on yesterday's piece.

Haole J's Black Bean Dip



1 big can of black beans (such as from Smart and Final)
8 cloves of garlic, peeled
16-ounce bag of mixed shredded cheese
1 can beef broth
Salt and pepper
Fried corn chips
Cilantro for garnish


Drain and wash black beans in colander. When dry, put them in a pot and fill three-quarters of the way up with beef broth. Bring to a simmer.

Mash each garlic clove down with the thick side of blade to release the juices, then chop. Throw garlic in pot and bring to a boil.

Bring back down to simmer and season with salt and pepper to taste. Dump whole bag of cheese and stir until melted and creamy.

Turn off heat and serve with homemade fried tortilla chips, if possible. Garnish with fresh cilantro leaves. Easy!

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