White Bean And Smoked Bacon Dip Food

WHITE BEAN, CHEDDAR AND BACON DIP

Steps:

• In a skillet cook the bacon over moderate heat, until crisp. Transfer bacon to a plate lined with paper towel and pour off all but 2 tablespoons fat. Add onion and garlic to skillet and cook, stirring occasionally, for 5 minutes. Add cumin and chili powder and cook, stirring, 1 minute. Add beans and cook, stirring occasionally, 5 minutes.
• Transfer the mixture to a food processor and puree until smooth. Add the cheddar, sour cream, lemon juice, salt and cayenne and puree until combined well.
• Transfer dip to a serving bowl and garnish with the bacon, crumbled.
• Serve with crudites and/or tortilla chips.

WHITE BEAN AND SMOKED BACON DIP

Steps:

• Render the bacon in a small pan over medium-low heat, stirring regularly to prevent burning. Drain on paper towels, reserving the fat.
• Add the bacon, white beans, vinegar, shallots, nutmeg, anchovies, lemon zest and juice and garlic to a food processor and pulse until mostly smooth. Season with salt and pepper. With the processor running, drizzle in the olive oil and about 1 tablespoon of the reserved bacon fat to emulsify.
• Transfer the mixture to a serving bowl and fold in the parsley.

WHITE BEAN AND ROASTED RED PEPPER DIP

Steps:

• Place the drained beans, red peppers, salt, basil (or cumin), paprika, garlic cloves, olive oil, and vinegar in a food processor. Pulse until smooth.
• Serve as is or refrigerate until later. Will keep perfectly at on outdoor party/tailgate!

WHITE BEAN DIP

Steps:

• In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.

BEAN AND BACON DIP

Steps:

• Heat all ingredients together over medium heat till cheese is melted.
• Serve warm with Frito corn chips for dipping.
• YUM!

CHICKEN, BACON AND WHITE BEAN SOUP PORTUGUESE STYLE

Steps:

• Put the beans into a large pot.
• Add water to cover by 2 inches and soak for at least 8 hours or overnight.
• Then drain.
• Fry the bacon in a heavy stockpot over medium-high heat until crisp, about 7 minutes.
• Use a slotted spoon to lift onto paper towels to drain.
• Pour off all but 2 tablespoons of the bacon fat from the pot.
• Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes.
• Add the shallots, garlic, bay leaves, salt and cayenne.
• Cook, stirring occasionally, until the shallots soften, about 1 minute.
• Add the beans to the pot with the stock, and bring to a boil.
• Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender, about 1 1/2 hours.
• Stir in the chicken and the reserved bacon and heat through.
• Remove and discard bay leaves.
• Ladle into warm bowls and sprinkle with the grated cheese.

SPICY SRIRACHA WHITE BEAN AND BACON DIP

Steps:

• Cook bacon in a small saucepan over medium heat until slightly crisp.
• Remove bacon from pan with a slotted spoon and set aside.
• Add shallots, garlic, and jalapeno to bacon drippings in pan and sauté for 1-2 minutes, stirring frequently.
• Add beans (including bean water) to pan and simmer uncovered for 10 minutes.
• Combine bean mixture, bacon, lemon juice, tahini, hot sauce, oil, and spices in a food processor and process until smooth.