I’ve been blogging about beans for a long time. In fact, just one month after launching She Wears Many Hats last year, I posted one bean recipe each week, for a month. The series was called, The Bodacious Bean, and it began with a simple, basic Black Bean Dip recipe post.
And I used the “F” word. Yes, yes I did.
Unbeknownst to me, people were actually reading my stuff. Bush’s Beans was actually reading my stuff. And they contacted me anyway. Go figure.
Since late February, I’ve been happy to be getting to know the fabulous people at Bush’s Beans. And after an unforgettable trip to Napa, where we cooked at The Culinary Institute of America, Bush’s invited Tina Butler from Mommy’s Kitchen, Sandy Coughlin at Reluctant Entertainer, Aggie Goodman over at Aggie’s Kitchen, and myself to join what I like to call “Team Bean.”
This week, “Team Bean” travels to Evo ’10 – The Evolution of Women in Social Media Conference in Park City, Utah. While there, we’ll learn more about social media and meet some fantastic women in the world of blogging. It’s gonna be a great time. Wish I could pack you in my suitcase and take you along too.
In Utah, I’ll be sharing this Layered Black Bean Dip recipe, that I posted back in April. It’s yum, yum, yummy, and not too bad on the nutrition end of the scale. So grab you some beans and get cookin’!
Layered Black Bean Dip…
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 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 chili 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.
After you’ve drained the beans heat them in a saucepan over medium heat, add the ancho chili powder, cumin, salt and pepper. Ancho 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, immersion blender, 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.
Serve with chips, bruschetta, in a burrito or whatever tickles your fancy. Delicious!
Hot Layered Black Bean Dip
- 2 15 0z. cans black beans, drained
- 1/4 teaspoon ancho chili 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
- 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.
And if you’ll be at Evo ’10, leave me a note so I can look for you!
(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. Bush’s Beans will be paying for all my expenses while at Evo ’10, but I’d eat their beans even if they weren’t – they’re just good beans.)