Kitchen Fun, Recipes, Vegetarian
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Easy cheesy black bean dip five ways

Easy cheesy black bean dip with colorful peppers

Game Day! Pair this cheesy black bean dip with crunchy chips to please hungry fans while you watch Superbowl 50, or serve it up four more ways for a quick breakfast, lunch or supper any day.

As a rustic appetizer, serve it warm with a little melted cheese on top, and surround it with tortilla chips or torn pitas.

Easy cheesy black bean dip with diced jalapeno and green bell pepper

Easy cheesy black bean dip with diced jalapeno and green bell pepper

For a super quick breakfast, lunch or dinner, smear it heated or cold onto a warmed tortilla or wrap, then fill with veggie-scrambled eggs or fresh baby greens, finely chopped veggies and sprouts.

For a two-in-one snack, add fresh-made pico de gallo or your favorite salsa and serve the plain cheesy dip side-by-side with the “doctored” salsa version. Or combine the two and slurp up the spicy, piquant goodness.

15-Minute supper or quick snack

When we’re bushed, it’s tempting after work to go for fast food or to an expensive restaurant. Is that true for you, too? That’s when I’m glad to have an extra batch of this dip in the refrigerator.

Easy cheesy black bean dip with whole lunch box peppers and red bell pepper slices

Easy cheesy black bean dip with whole lunch box peppers and red bell pepper slices

It’s so versatile, you’re sure to think of more ways to use it, but here are five ways we do.

  • Serve it as a dip, sure
  • Smear it on veggie-filled wraps for quick lunches
  • Spread it as the glue to hold your scrambled eggs in their breakfast burrito
  • Fill it as the “meat” in vegetarian tacos, quesadillas and tostadas
  • Use it as the base for an impromptu chili or soup
  • Plop it into the frying pan over a little oil and voilà! Refritos

Wait a minute. That’s six ways. I bet you’ll come up with even more. The beauty of it all–how easy this dip is to make from scratch.

Make your own cooked dried beans the easy way–No soaking

We’ve replaced much of the meat we used to eat with beans. Cooking our beans from scratch is a whole lot cheaper, which makes a big difference in our food budget, especially when you look at the cost of a can of organic beans these days.

Pot of black beans simmering on the stove and nearly ready to eat

Cooking dried beans on the stove top

If the thought of cooking dried beans is a bit intimidating, learn how easy it is to make them here: How to cook dried black beans from scratch.

This pot of beans is ready to eat now, after only an hour and a half simmering. Some beans take longer, depending how fresh they are.

If using canned beans, look for BPA-free brands

We prefer to make our dip with dried beans we’ve cooked ahead, but we’ve used canned beans in a pinch. I choose Eden Organic Black Beans because they have been using BPA-free liners in the cans since 1999, long before most of us heard of the stuff. Their liners are made of a vegetable resin enamel.

Easy Cheesy Black Bean Dip Recipe

Whether you start with cooked dried beans you made yourself or a can or two from your pantry, you can make this dip in minutes. Here’s the recipe and two ways to prepare the dip–one on the stove-top, the other all at once with a blending stick.

For a quick protein and veggie snack that's as tasty as it is good for you, dip colorful, crunchy vegetables in a small pot of the bean dip

For a quick protein and veggie snack that’s as tasty as it is good for you, dip colorful, crunchy vegetables in a small pot of the bean dip

A YayYay's Kitchen Recipe

Easy Cheesy Black Bean Dip Recipe

Caramelizing the vegetables makes this dip extra tasty and only takes a couple of minutes. For more heat, add more fresh jalapeno and maybe a touch of chipotle powder. Easily double or triple this recipe for a crowd.

Time and such

  • Serves: 4 hungry snackers, 8 polite dippers
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Difficulty: Easy

Ingredients:

  • 2 C Cooked dried black beans, (can substitute 2 15-oz. cans of beans)
  • 1 T + 1 t Extra virgin olive oil, divided
  • 1/2 C Vegetable soup stock, whey, or other nutrient-dense liquid; omit if using canned beans
  • 1 T Fresh-squeezed lime juice
  • 1 C Shredded sharp cheddar cheese, about 1/4 lb.
  • 1/2 C Red or white onion (for more heat) or yellow onion (less heat), chopped
  • 1-2 Jalapeno peppers, seeded and minced (mild to medium heat)
  • 1 Medium garlic clove, minced
  • 1 T Red, yellow, orange or green bell pepper, chopped, for garnish

Directions, stove-top method

  1. If using canned beans, do NOT drain the beans. There are nutrients in that liquid! Use it in place of the 1/2 cup soup stock or whey.
  2. Heat the beans, 1 T olive oil and liquid in a 1-qt. sauce pan over medium heat.
  3. Drizzle lime juice over beans and mash coarsely.
  4. Reduce heat to low.
  5. Add all but 1 T grated cheese and stir frequently till melted and creamed into the beans.
  6. Reduce heat to warm.
  7. Meanwhile, heat 1 t olive oil, onion, garlic and jalapeno pepper in cast iron skillet, till just starting to caramelize. Fold into beans.
  8. Spoon dip into serving dish, sprinkle with chopped bell pepper and remaining grated cheese.

Serve warm or chilled with tortilla chips, crudites, or spread on wraps or tortillas as a base for breakfast burritos, veggie tacos or tostadas. Substitute for refritos on a Mexicali plate.

Feeding a crowd?

Double or triple the recipe and puree the beans, cheese and veggies all at once with one of my favorite, most-used kitchen time-savers, an immersion–or stick–blender. (See my review of the Breville stick blender here.)

Pureeing the beans, veggies and cheese with a blending stick

Pureeing the beans, veggies and cheese with a blending stick

Note: If you go to my review and eventually purchase one from a link on that page, I might make a few pennies, but I don’t receive any form of compensation for mentioning the blender here. It’s simply the right tool for me.

Instructions for the Puree-All-At-Once Method

If you’re cooking for a crowd, double or triple the recipe and warm the beans enough to melt cheese. Dump all the ingredients in a large pot, right on top of each other.

Freshly cooked beans, steaming in their pot, with onions, garlic, grated cheese and chopped jalapeno pepper

Freshly cooked beans, steaming in their pot, with onions, garlic, grated cheese and chopped jalapeno pepper

With a powerful blending stick, puree the beans, cheese, vegetables and oil. This takes less than two minutes.

We like our dip rather thick. If you prefer a thinner dip, like you might get in a plastic tub at the supermarket, add an extra tablespoon of oil and a few extra tablespoons of filtered water, whey or vegetable soup stock.

Keep the pureed beans thick, or drizzle in a little olive oil and water to make them juicier

Keep the pureed beans thick, or drizzle in a little olive oil and soup stock, whey or filtered water to make them juicier

When I’m making ahead, I like to keep the beans a bit on the dry side for use as the foundation in wraps. I add moisture as needed for dips, burritos and tacos, and more oil if I want to heat and serve as refritos.

Do you prefer your beans mild, extra spicy or somewhere between?

Take this quick poll and tell all about it in the comments.

 

Are you ready for Superbowl 50? Or is that a yawn for you? (I’m not a big football fan myself. Dare I say that out loud?) But I do like the food!

♥ ♥ ♥

Dear Readers: If you think you’ve seen this recipe before, you may have. In April 2014, as a writer on the now-defunct site Squidoo, I first published this recipe under the user name graceonline. In August 2014, HubPages, where I am known as ecogranny, bought Squidoo. I opted to have my Squidoo pages, including this recipe, transferred to the new site. Now, in January 2016, I’ve brought it home–to YayYay’s Kitchen.

 

 

11 Comments

  1. Pingback: How to cook dried beans from scratch–No soaking! | YayYay's Kitchen

  2. Pingback: How to cook dried beans from scratch | YayYay's Kitchen

  3. Pingback: The Friday 5: Real food recipes #1 | YayYay's Kitchen

  4. You’re most welcome, Kathryn. It’s fun to see what you will have next for us to enjoy.
    I help arrange monthly talks at the Indian Pueblo Cultural Center here in Albuquerque and the January one was about Traditional Agriculture. As it was a short presentation, we also had a Recipe Exchange which was great fun; I almost emptied my recipe drawer which was overflowing with clippings. Your recipes form the beginnings of a new pile.
    Cheers. Barb

    Liked by 1 person

  5. Great food; I will probably make it; but with green chile on top instead of peppers. We’re hosting our annual SB party this year. Dare I admit that I don’t watch the game much, though I love the food.
    P.S. How much onion do you use, or do we just put in the amount we like?

    Liked by 1 person

    • Like minds, Barb. I love it with minced green chilies but other family members, not so much.

      I’ve updated the recipe with the onion–1/2 c chopped. Don’t know how I managed to omit that important ingredient! Thanks so much for pointing it out. I am indebted to you, and always grateful for your readership and commentary.

      Liked by 1 person

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