Saturday, March 31, 2012

Smokey Black Bean Dip

Remember my last post? You know, the one I wrote last month and have neglected to write since? Yup, that's the one, Slow Cooker Frijoles Negros. It's been a while, right? Sorry about that.
Well, as you know if you gave this recipe a go, it makes massive amounts. That can be good or bad.
If you're the only one in your family that eats them, bad news, sister. You'll be eating on them all week. I'm talking every meal. Setting your alarm in the middle of the night to get up and have snacks as well. Yeah, it makes a LOT.
Then again, it's great if you've got a large gang to feed. But, you're probably still going to have leftovers, and that's where this post comes in to play.
Typically on Sunday or Monday, I make a large pot of beans as our main side dish and repurpose them throughout the week. Whatever I have left at the end of the week I freeze to be added to soups and chilis later on. This week, however, I made the slow cooker frijoles negros and as we discussed earlier, I had mucho leftovers. Typically, I'll use the leftovers to make black bean quesadillas, or throw into a port of Southwestern style soup. But, the gang and I had grown weary of these beans making an appearance at every meal, so I knew I had to do something drastic to keep our interest, as well as appetites, piqued. Enter, smokey black bean dip.
I drained the beans and placed in a sauce pan.

Then, using my handy dandy emulsion blender, I buzzed the beans till they were the consistency I preferred. If you want your dip to be super creamy, then go to town on the buzzing. We like ours slightly chunky .

After the buzzing I added 1 cup of thawed, frozen corn kernels, 2 frozen, chopped chipotle peppers in adobe sauce, 1 can of tomatoes, drained, minus the third of the can I accidentally spilled in the sink, 1 teaspoon of granulated garlic, 1/2 teaspoon onion powder, and 1 teaspoon of ground cumin and simmered at medium low heat.
The chipotles need not be frozen. It just so happens mine were. Also, garlic powder could be used in place of the granulated garlic. And, if you wanted too, you could substitute a can of Rotel tomatoes in place of plain tomatoes. This is how I did mine, but the dish is flexible.
My beans were still thin and runny so I cooked them down to a thicker consistency.

I ladled the dip into a 1 1/2 quart baking dish and had the oven ready to go at 350 degrees. You can stop right there and have the dip as is. Or, you can layer your favorite cheese on top and bake till cheese is bubbly. I love tangy goat cheese or oaxaca cheese with black beans. I went with sharp cheddar for today.

I would include a photo of the dip with the browned cheese, but let's be honest. Melted cheese isn't the most appealing in appearance.
Possibilities abound on how this could be served. This could easily be slapped between two tortillas and cooked up quesadilla style. Or, I imagine this would make a yummy burrito. But, I like serving it with fresh avocado slices, chips, and sour cream.
Kelly over at The Meaning of Pie makes a black bean soup with lime sour cream that sounds devine. As soon as we're over our black bean hang over I intend to give it go. Once I have this posted I plan on making her lime sour cream. Can't wait, yummers.

Ingredients:
Leftover vegetarian frijoles negros, drained roughly 2-3 cups
1/2 - 1 cup thawed, frozen corn kernals
1- 2 chopped chipotle peppers and adobe sauce
1 can of tomatoes, drained
1 tsp granulated garlic
1/2 tsp onion powder
1 tsp ground cumin

Place beans in a sauce pan and using stick blender, blend to your preference in consistence. Add corn and next five ingredients. Simmer over medium low heat, stirring occasionally to keep from sticking till desired thickness in texture is achieved.
If baking with cheese, cover with cheese of preference and bake at 350 till cheese is bubbly and browned.