Black And White Bean Dip Food

BLACK BEAN SWAMP DIP

Steps:

• Preheat the broiler. Put the poblanos on a baking sheet and broil, turning halfway through, until charred all over, 15 to 20 minutes. Let cool slightly, then remove the stems and seeds and peel off the charred skin. (It's OK if some skin remains.)
• Transfer the poblanos to a blender and add 1/2 cup water, the black beans, cilantro, scallions, lime juice, 2 teaspoons salt and the cumin. Puree until smooth. Transfer to a small bowl and serve with tortilla chips.

BLACK BEAN DIP

Steps:

• Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.

WHITE BEAN DIP

Steps:

• For the beans: Put the beans in a bowl and cover with cold water by 3 inches above the top of the beans. Let soak overnight.
• Strain the beans, discarding the soaking liquid. Place them in a pot and cover with water by 3 inches above the top of the beans. Bring to a simmer over medium-low heat and let cook until the beans are tender, 1 hour 15 minutes to 1 hour 45 minutes. Strain and let cool.
• For the dip: Bring 1/2 cup water and 1 tablespoon olive oil to a boil in a medium skillet over medium heat. Add the garlic, onion and a pinch of salt and simmer until the water reduces down and the onions become translucent and tender, 3 to 5 minutes. Add the beans and heat until they become warm.
• Meanwhile, add the Worcestershire, vinegar, garlic powder, paprika, hot sauce, 4 tablespoons olive oil and some salt to a food processor. Transfer the bean mixture to the food processor. Add the remaining 2 tablespoons olive oil and another pinch of salt. Puree the beans until smooth. Add more oil if needed for taste or texture. Taste for seasoning. Serve with vegetables or crackers.

BLACK BEAN & WHITE CORN DIP

Steps:

• Preheat oven to 325 degrees.
• Saute together the garlic, onions and bacon until cooked.
• Lightly mash drained beans and add 1 (or 2) tbsp vinegar (which I am told"degasses" the beans).
• Add back 1/2 cup of black bean juice.
• Mix in bacon mixture.
• Spread in pie dish.
• Spread corn over the top of the bean mixture.
• Top that with shredded Jalapeno Jack cheese.
• Bake for 15 minutes or until bubbly.

WHITE BEAN DIP

Steps:

• In a food processor, combine the beans, roasted garlic, olive oil and lemon juice and process until smooth. Season, to taste, with salt and pepper. Garnish with fresh parsley leaves and serve with your favorite vegetables.

5-MINUTE BLACK BEAN DIP RECIPE

Steps:

• In the bowl of a food processor, puree the black beans, salsa, garlic, lime juice, cumin, water and salt until smooth.
• Add the cilantro and pulse until just combined.
• Serve with tortilla chips or raw vegetables.

WHITE BEAN PRIMAVERA

Steps:

• Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
• Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
• Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.

SMASHED BEAN DIP

Steps:

• Put half the beans and chickpeas into a food processor with the lemon juice, garlic, cumin and yogurt, then whizz until smooth. Tip in the rest of the beans and pulse once to get a very chunky dip. Stir in the lemon zest and plenty of seasoning, then divide between 4 containers and store in the fridge.