The Coveted Bean Dip
Sunday is what I consider to be a national holiday, the Super Bowl. While my team did not make it, I'll still be watching! No Super Bowl is complete without the obvious beer and snacks. To help you prepare for the big game, I'm sharing my coveted bean dip recipe.
Just a bit of background on the ol' bean dip. There was a period of time, where I thought I was only invited to parties for my bean dip. The invite often went, "We're having people over on Friday...can you bring bean dip?" I basically acted as the dip's plus one.
The time has come that I'm confident in my friends that they invite me for me, that I can share the recipe. Originally a recipe shared with me by my mom, this adaptation (code for: I lost the original recipe, so this is how I make it now) is super delicious and versatile.
RECIPE
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Ingredients
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1 can Black beans (~540 ml)
1 can Crushed tomatoes (~796 ml)
1/3 cup White rice
1 1/2 tsp Ground cumin
1 tsp Chili powder
1/2 tsp Ground coriander
1/4 tsp Cayenne (can substitute red chili flakes)
1/2 tsp Salt
Optional:
- Can add a can of green chilis, a chopped chipotle pepper, fresh jalapeño or other hot pepper.
- Can also add half a package of taco seasoning, if spices are not readily available.
Instructions
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1. Drain and rinse black beans.
2. Add all ingredients into a medium saucepan and bring to a boil.
3. Reduce heat to low, bringing to a very light simmer, and stir.
4. Simmer, covered, for 25-30 minutes, until rice is fully cooked. Make sure to stir frequently, every 5 minutes, to prevent it from sticking or burning. If you find the rice is not cooking, but the moisture is gone, add a bit of water.
5. Once rice is cooked, taste and adjust seasonings based on personal preference.
6. Pour into dish and serve!
This dip can be served hot, topped with green onion or cilantro. Top it with cheese and bake until cheese is melted, or make a layered dip with salsa, guacamole and sour cream. It is even delicious cold!
