I was a little grumpy. I’m not gonna deny it. I really had hoped we were eating out or going grocery shopping, because I didn’t want to try and figure out what I was going to be able to throw together from the remnants in the house. I wanted it to be easy. And I really wanted good food. Like fancy food. Not just a plain omelet with cheese.
So with that in mind, I rummaged through the options to see what I could throw together as an appetizer (because fancy food experiences start with fatty-nibbles of some kind), and I found black beans. Hmmm…a spicy or cheesy bean dip might be nice, I thought to myself.
Note that I have never made a bean dip.
So much for easy.
I did a quick search for black bean dips and landed on this one. I didn’t have all the ingredients, but as you know, most of the time, all I need is a framework, and then I’m good to go (and I’ll work with whatever I have in the house).
WHAT I USED*
1 tbsp avocado oil
1 medium onion, chopped
1/2 cup cherry tomatoes cut into fourths
3/4 cup (in a jar) roasted red pepper, cut into thick slices
1 heaping tsp of crushed garlic
2 tbsp Adobo with Cumin 2 tbsp lemon juice
2 cans of Goya Black Beans, rinsed
In a saucepan, heat the oil on medium-high. Add the onions. Let them cook for a couple of minutes before adding the tomatoes and red pepper. Keep it moving so that everything gets a chance to heat through and get tender. Add the garlic (you don’t want to add it too early so that it doesn’t burn), Adobo and lemon juice. Give it a good mix and then let it all cook down together. It will be pretty soupy. Don’t stress. You’ll need that fluid in the food processor.
Side note: I use Trader Joe’s Crushed Garlic because it makes my life easy. I suspect that what I used would be equivalent to 2 or 3 cloves of fresh garlic.
Total cook time is about 10 minutes. You want everything tender (not burned) and the flavors at peak. Add everything from the pot into a food processor. Add the beans and processes those little guys into oblivion.
I have a small-ish processor, so I added 1 can of beans at a time so that my little trooper of a machine wouldn’t get overwhelmed. The onion-pepper-lemon mixture was juicy enough that I didn’t need to add any additional liquid to the mixture (I had some leftover salsa on standby for this purpose).
Instead, I used the salsa as a garnish.
So, it was easy. And it was yummy-goodness.
*Disclaimer: I tend to throw things together without measuring them. That’s how my Grandma did it, and I picked up that habit along the way. I’ve spent enough time in the kitchen actually measuring ingredients enough to be able to make exact-guesstaments, which is what you get typically when I write up a recipe. Cooking is supposed to be fun, not stressful. Use what you have and whatever tastes good to you. Remember, I can’t tell you what makes your mouth happy.