Posts Tagged ‘dip’

It’s no secret that I’m partial to beans, especially a good bean dip. Those layered bean dips that pop up at pot luck get-togethers are the best.

A few weeks ago we ordered a black bean dip at a local restaurant mainly because I had to see how they made it. I’ve got a basic black bean dip (please forgive me, I used the “F” word in that post) that’s always a good last-minute back up plan, but this one sounded more interesting – mo’ bettah. It was a hot layered black bean dip, chock full with jalapenos and topped with cheese. Good stuff.

This past weekend I decided to create my own version. It was easy, with simple ingredients. And not only did we eat it as a dip but topped our chicken burritos with it – yum! You’ll need black beans, ancho chile powder, cumin, salt, pepper, cilantro, poblanos, olive oil, tomato, corn and cheese. Of course, add or subtract any ingredients as you like.

Begin by roasting the peppers. I used poblanos, but if you like it hot, add a jalapeno. The roasting of the peppers isn’t totally necessary but it does bring out the flavor of the peppers. You’ll find a mini-explanation on how I roast peppers in this Cilantro, Roasted Peppers & Pistachio Pesto recipe.

After you get the peppers going move on to the beans. Drain the beans, reserving the bean juice for later if needed. This handy dandy bean strainer/drainer from Bush’s Beans has been a little darling in the kitchen. While I drain one can, I can be opening the next and so on. Bet you’d like to have one too, wouldn’t ya?

After you’ve drained the beans heat them in a saucepan over medium heat, add the ancho chili powder, cumin, salt and pepper. Aancho chili powder is a nice change from the regular chili powder but whatever you have on hand will work just fine.

Aleppo chili powder would be nice too. I’ve been on a hunt for some but can’t find it anywhere locally but again, just use what you have on hand.

When the beans and seasonings have warmed, mash the heck out of them with a potato masher or your preferred mashing technique.

Add 1/4 cup (or more to your liking) of the shredded cheese and mix well. I used yummy queso this time but again, use what cheese you like – Monterey Jack would be nice, as well as a cheddar. If needed, add some of the bean juice for a smooth consistency.

Once the peppers are roasted and prepped (again, see this post for one way to roast peppers), place the cilantro, peppers and 1 tablespoon of olive in a food processor and process until smooth.

Now it’s time to begin the layering process. Begin by spreading the bean mixture on the bottom of an oven safe dish. Next goes the cilantro/pepper combo over the black bean mixture. Top the cilantro/pepper mixture with tomato and corn, then the remainder of cheese.

Bake in a 400° F oven until the cheese melts & begins to brown, about 10-15 minutes.

Serve with chips, bruschetta, in a burrito or whatever tickles your fancy.

Guess what?

Bush’s Beans has provided twenty (20) of the bean strainer/drainers, along with recipe booklets to give away. If you’d like one leave a comment saying so. The 20 people will be randomly chosen Wednesday, May 12, 2010.

***Winners of the Bush’s Beans strainer and recipe booklets have been chosen and will be contacted.***

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Hot Layered Black Bean Dip
(serves 6-8)

Ingredients:

• 2  15 0z. cans black beans, drained
• 1/4 teaspoon ancho chile powder (or preferred chili powder)
• 1/4 teaspoon cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 3 poblano peppers, roasted (see here for roasting technique – if not roasting peppers, seed peppers before using unless you want it spicy)
• 1/3 cup cilantro leaves, packed
• 1 tablespoon olive oil
• 1/3 cup corn, drained
• 1/3 cup diced tomato
• 4 oz. (divided) queso or Monterey Jack cheese, shredded

Directions:

- Heat the beans in a saucepan over medium heat.

- Add the ancho chili powder, cumin, salt and pepper and combine well.

- When beans have warmed, mash the heck out of them with a potato masher or your preferred mashing technique.

- Add 1/4 cup (or more to your liking) of the shredded cheese and mix well. If needed add some of the bean juice for a smooth consistency.

- In a food processor place the cilantro, peppers and 1 tablespoon of olive and process until smooth.

- Spread the bean mixture in the bottom of a oven safe dish.

- Spread cilantro/pepper mixture over the black bean mixture.

- Add the tomato and corn, then the remainder of cheese.

- Bake in a 400° F oven until the cheese melts & begins to brown, about 10-15 minutes.

- Serve with chips, bruschetta, in a burrito or whatever tickles your fancy.

Enjoy!

Don’t forget to leave a comment if you’d like to have a chance at a free bean strainer/drainer and some tasty recipes from Bush’s Beans.

***Winners of the Bush’s Beans strainer and recipe booklets have been chosen and will be contacted.***

(I considered myself an Ambassador of the Bean long before formally meeting Bush’s, but I do want to mention that I have a broader partnership in place at this time. While this post isn’t part of it, I’m excited about some things to come and definitely wanted to make sure that was clear.)

Here’s a simple side dish or dip that’s healthy and full of flavor. Other than some chopping, no cooking is involved and can be put together lickety split.

You’ll need blackeye peas, purple/red onion, green onion, yellow bell pepper, cilantro, rice wine or white wine vinegar, canola oil, brown sugar, salt and pepper.

Begin by draining the peas. Next, dice the purple/red onion, green onion, yellow bell pepper and rough chop the cilantro.

I know there are handy, dandy, chopping tools out there but I really like a good sharp knife for the job.

Chopping and cutting are therapeutic for me, especially with bright, happy colors likes these. I guess because it’s routine. It’s cut and dry (no pun intended). It’s normal – no surprises.

After all the chopping has subsided, mix together the blackeye peas, onion, pepper and cilantro in a bowl.

In a small bowl or measuring cup, whisk together the vinegar, oil, brown sugar, salt and pepper, pour over the blackeye pea/onion/pepper combo and mix well to combine.

Serve right away or refrigerate until ready to serve. It does seem to taste better when it’s been given time to warm up a bit instead of straight out of the fridge.

Also, this is a basic rendition of an old favorite. You could always add or substitute other peppers, onions or herbs. Maybe spice it up with a jalapeno for some kick. How ever you mix it, this blackeye pea salad is some yummy stuff to be sure.

Blackeye Pea Salad and/or Dip Recipe
adapted from The Neely’s, Down Home with the Neelys

Ingredients:

• 2 – 15 oz. cans of blackeye peas, drained
• 1/2 cup red onion, diced (about 1/2 of medium onion)
• 1/2 cup yellow bell pepper, diced (about 1/2 of pepper)
• 2 tablespoons green onion, chopped (about 3 green onions)
• 1/3 cup cilantro leaves, rough chopped
• 1/4 cup canola oil
• 1/4 cup rice wine or white wine vinegar
• 1/2 teaspoon brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

- Begin by draining the peas.

- Dice the purple/red onion, green onion, yellow bell pepper and rough chopping the cilantro.

- Mix together the black-eyed peas, onion, pepper and cilantro in a bowl.

- In a small bowl whisk together the vinegar, oil, brown sugar, salt and pepper, pour over the black-eyed pea/onion/pepper combo, mix well to combine.

- Serve right away or refrigerate until ready to serve.

* Note that it does seem to taste better when it’s be given time to warm up to room temperature instead of straight out of the fridge.

Enjoy!

Dieting stinks. That’s why I don’t do it. However, I do need to lose weight that would amount to a small child.

Little changes over time are what I can stick to. The weight may come off slower, but slow is better than not at all. And healthy recipes, that are easy and quick to prepare without compromising taste are what will make the changes become life long habits. For me it’s gotta be simple, combined with fantastic flavor, or it’s highly unlikely that I’ll prepare it again.

So in the hunt for healthy snacks that are satisfying, I’ve once again returned to the handy dandy bean with a White Bean Spread with roasted garlic. Beans are a favorite around our home. Black Bean Dip, Black Bean Hummus and White Bean Chili frequent our table often. I’m sure this white bean spread will now be added to the repertoire.

As I said it’s easy. Super easy. Super duper easy. For real.

And it’s not only easy but flavorful. Plus it’s packed with fiber and protein. Roasted garlic and fresh cilantro really pair well with the nuttiness of the beans. And you could always spice it up with some cayenne pepper and/or add more cilantro if you’d like.

The ingredient list is small. All you’ll need is northern beans (or cannellini), a head of garlic, olive oil, cilantro, salt and pepper. So simple.

Start by preparing the garlic to roast. Remove a good amount of the papery skin on the garlic head. The individual cloves should still be wrapped, like this…

Next cut off the top of the head of garlic. Just a little – enough to reveal the individual cloves.

After that drizzle the head of garlic with a little olive oil and wrap in aluminum foil to roast.

I was out of foil. So I improvised by making a mini roaster by using 2 oven proof ramekins. It worked just fine. Basically the garlic needs to be covered so it doesn’t dry out.

Bake the garlic in a 400° F oven for about 45 minutes.

While the garlic is roasting warm the beans over low heat.

See the garlic – my little roaster worked!

Roasted garlic smells wonderful. The garlic needs to cool to the touch.

When garlic is good to go, pour the warmed beans in a food processor.

Add the cilantro.

Then Salt. (Check out my salt box thingy. I found it at Sur La Table. It’s so handy.)

The pepper goes in next.

And here comes the fun part…squeeze the garlic out. (please ignore the ugly man hand)

Works like a charm.

Pulse a few times and run processor until smooth. You may need to add a little olive oil to loosen it up a bit. I added another 1/4 teaspoon (hardly any at all) but it could’ve taken more.

Now you’re ready to serve it along side crackers or my favorite, celery. It’s best served warm. If you want to make ahead and refrigerate it can easily be reheated. You may need to drizzle a little more olive oil while reheating to bring it back to life.

So good. And so good for you too. Hope you enjoy!

White Bean Spread
(makes about 1 1/2 cups)

Ingredients:

• 1 head of garlic
• 1 1/4 teaspoon olive oil; divided
• 1  15.8 oz. can of northern beans (or cannellini)
• 1/4 cup fresh cilantro leaves; packed loosely
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:

- Preheat oven to 400°F.

- Peel most of the papery skin off of the head of garlic. Cut top off of garlic head to reveal individual cloves.

- Drizzle about 1 teaspoon of olive oil over garlic, lightly coating garlic all over.

- Wrap garlic in aluminum foil, or use a garlic roaster (or make your own), and bake in oven for 45 minutes.

- While garlic is roasting, warm beans in small pan on low.

- When garlic is finished roasting let cool to the touch.

- In a food processor combine the warm beans, cilantro, salt, pepper and roasted garlic cloves until smooth.

- If needed add a little olive oil at a time until you reach preferred consistency.

Enjoy!