Chef Joeys Black Bean Dip Food

BLACK BEAN DIP

Steps:

• Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.
• Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add more water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.
• *Most of the heat from the jalapeños is in the seeds and ribs, so leave those out. If you like a spicier dip, reserve the seeds and add them little by little when you're blending the dip.

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.

BLACK BEAN DIP

Steps:

• Place the tomato, onion and cilantro into the bowl of a food processor and pulse until well chopped. Add the black beans, cumin, hot sauce and salt, to taste, and pulse until the mixture is mostly smooth. Scrape into a decorative bowl and garnish with cilantro sprigs. Serve with tortilla chips.

CHEF JOEY'S PAPAGO TEPARY & BLACK BEAN SOUP (CROCK POT)

Steps:

• Soak the beans in the fridge in one large container overnight with the cumin. I put in about a tablespoon of cumin in, but its up to you how much you want to add. Make sure you put double the amount of soak water to the beans. You don't want this drying out on you.
• In the morning drain the beans and set aside.
• In a medium size saute pan, heat up the vegan margarine and olive oil. Cook the turkey bacon, then add the onion and shallots and saute a little longer.
• Add the garlic and chipotle powder, or other chili powder if you don't have chipotle. Then add the mushroom and saute for a minute or two, then add the celery and carrots.
• Saute for about 5 minutes then add about 1 cup of the no-chicken broth and let this simmer for about 5 more minutes.
• Transfer the whole mixture to your crock pot and then add enough broth to fill within 2 inches from the top. Crumble in the oregano.
• Give it a good stir.
• Set the crock on high and leave for at least 6 hours.
• Taste a little of the soup after 6 hours and make sure all the beans are soft and the veggies cooked. If not leave for another 1/2 hour.
• About 3/4 of an hour before you serve this add the can of tomatoes. Cook for the remaining time.
• Enjoy with some Indian Fry Bread or bread of your choice.
• Bon Appetit!

BLACK BEAN ENCHILADAS (GLUTEN FREE AND VEGAN)

Steps:

• Heat the oil in a skillet and saute the garlic and peppers for 3 to 4 minutes. Peppers should stay crunchy. Remove from the heat.
• Stir in the mashed beans, corn, scallions, herbs, vinegar, salt and pepper. Set aside.
• Heat a non-stick skillet. Soften each corn tortilla before filling it by placing in the hot skillet and swirling it around for 30 seconds on each side. Dip the tortilla into the warmed Charred Tomato Sauce.
• NOTE: I didn't dip mine, I held the tortilla in my hand and put the sauce onto it with a ladle then swirled it around like you would sauce on a pizza. I found this easier. You use less sauce as well.
• Lay the tortilla into the baking dish or a plate and put 2 tablespoons of the bean mixture and a little cheese on it then roll up and put seam side down into the dish you are going to bake this inches.
• Continue filling and rolling the tortillas until you are done repeating the above steps.
• I poured the remaining sauce I had over the enchiladas and sprinkled it with more cheese.
• I baked my casserole at 350 for 40 minutes. Best to check after 30 minutes as my oven is slow, and you don't want to burn this.
• If you make these the day ahead store in the fridge then bake when you are going to eat them.
• You can serve these with Sour Cream if you wish.
• Bon Appetit.