Many thanks to Aggie for inviting me to share a recipe in her kitchen. I met Aggie in February during an unforgettable trip to Napa with Bush’s Beans, where we cooked at The Culinary Institute of America. Since then, Bush’s invited Tina Butler from Mommy’s Kitchen, Sandy Coughlin of Reluctant Entertainer, Aggie and me to join what I like to call “Team Bean.”
This week, Team Bean is headed to Evo ’10 — The Evolution of Women in Social Media Conference in Park City, Utah. We’ll be learning more about social media and meeting many talented women in the blogging world. It should be a great event.
While in Utah, I’ll be sharing this Layered Black Bean Dip. It’s flavorful, satisfying, and not too heavy. Grab some beans and get cooking!
It’s no secret I love beans, especially a good bean dip. Layered bean dips are always a hit at potlucks and get-togethers.
A few weeks ago we ordered a black bean dip at a local restaurant because I wanted to figure out how they made it. I have a reliable basic black bean dip for last-minute needs, but this version sounded more interesting — richer and spicier. It was a hot layered black bean dip filled with jalapeños and topped with melted cheese. Delicious.
This past weekend I created my own version. It’s simple to make with straightforward ingredients, and we enjoyed it both as a dip and spooned over chicken burritos.
The main ingredients are black beans, ancho chile powder, cumin, salt, pepper, cilantro, roasted poblanos, olive oil, tomato, corn and cheese. Feel free to adjust ingredients to suit your taste.
Start by roasting the peppers. I used poblanos for a mild, smoky flavor; add a jalapeño if you want more heat. Roasting isn’t required, but it brings out deeper pepper flavor. You can see a short explanation of my pepper-roasting method in my Cilantro, Roasted Peppers & Pistachio Pesto post.
While the peppers roast, prepare the beans. Drain the canned beans and reserve some of the liquid in case you need it later. A simple can strainer is handy so you can drain one can while opening the next.
Heat the drained beans in a saucepan over medium heat and add ancho chile powder, cumin, salt and pepper. Ancho chile powder gives a nice smoky, slightly sweet flavor, but any chili powder you have will work. Aleppo chili powder would also be lovely if you have it available.
Once the beans and seasonings are warmed through, mash them thoroughly with a potato masher, immersion blender, or your preferred tool.
Stir in about 1/4 cup of shredded cheese (or more to taste). I used queso this time, but Monterey Jack or cheddar would be great choices. If the mixture is too thick, add a little reserved bean liquid for a smoother consistency.
When the peppers are roasted and peeled, combine them with cilantro and 1 tablespoon of olive oil in a food processor and blend until smooth. This cilantro-pepper mixture adds a bright, slightly smoky layer to the dip.
To assemble, spread the mashed black bean mixture evenly in an oven-safe dish. Spoon the cilantro-pepper puree over the beans. Scatter diced tomato and drained corn on top, then finish with the remaining shredded cheese.
Bake in a 400°F oven until the cheese melts and begins to brown, about 10–15 minutes.
Serve the dip with tortilla chips, toasted bread, in burritos, or however you prefer. It’s versatile and crowd-pleasing.
Hot Layered Black Bean Dip
Recipe courtesy of She Wears Many Hats
(serves 6–8)
Ingredients:
- 2 (15 oz) cans black beans, drained
- 1/4 teaspoon ancho chile powder (or preferred chili powder)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 3 poblano peppers, roasted and peeled (seed if you prefer less heat)
- 1/3 cup packed cilantro leaves
- 1 tablespoon olive oil
- 1/3 cup corn, drained
- 1/3 cup diced tomato
- 4 oz (divided) queso or Monterey Jack, shredded
Directions:
- Heat the drained beans in a saucepan over medium heat.
- Add ancho chile powder, cumin, salt and pepper; stir to combine.
- When warmed, mash the beans until smooth using a potato masher or immersion blender.
- Mix in about 1/4 cup of shredded cheese; add reserved bean liquid if needed for a smoother consistency.
- In a food processor, blend the roasted peppers, cilantro and 1 tablespoon olive oil until smooth.
- Spread the mashed beans in the bottom of an oven-safe dish.
- Spoon the cilantro-pepper mixture over the beans, then add diced tomato and corn.
- Top with the remaining cheese and bake at 400°F until the cheese melts and begins to brown, about 10–15 minutes.
- Serve warm with chips, bread, or as a burrito topping.
Enjoy!
I’ve long considered myself an ambassador of beans. Bush’s Beans is supporting my attendance at Evo ’10 by covering expenses, but I would happily eat their beans regardless — they’re simply good beans.