Thursday, February 18, 2010

Beans, beans, beans!

We've been eating a lot of beans lately. Soup, chili, in burritos. Yesterday I started a pot of navy beans but shifted gears and didn't end up with soup as I had originally planned. I made something like a spread, dip, looks-like-hummus-but-it's-not kind of thing. Since I'm always trying to come up with snack ideas that have protein, good fats and fiber, this recipe fits the bill.

Now, you know I don't measure, so these are approximate amounts. Go with your gut instinct and what tastes good to you.

Kristin's Smokey, Spicy Navy Bean Dip
1 cup dry navy beans
1 ts salt
3 cloves garlic
1 T dried chives
1 ts chipotle powder (I get mine at Limbo)
3-4 pickled jalapeno slices
3 T oil (I used grapeseed)
1/4 cup water
dash soy sauce
dash liquid smoke (I don't know if this stuff is good or bad for you, but you can leave it out if you want)
  1. Cover the beans with about 1-2" water, bring to a boil, then simmer 'til soft. Add some salt towards the end of the cooking stage.
  2. Once the beans are done, drain them a bit. You can cool them or go straight to the food processor with them. (you can use a blender if you want, but I love a bigger bowl to whip things up)
  3. Pretty much add the ingredients to the beans and blend with metal blade. Taste and adjust to your liking.
  4. Eat! Good as a dip, a spread with veggies on a sandwich, or in a wrap.


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