Sugarlaws: Living Sweetly.

Red Bean Dip

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March 6th, 2008 · Print Print

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First of all, I have very exciting news — I am one of the judges for Click! this month.  February’s theme was “flour,” and the other judges and I have narrowed the entries down to the top 25, to be voted on by you for the reader’s choice award!  So go here and cast your vote!  The entries are a great, great group, with some very unique and exceptionally droolworthy photos.

Second, this recipe.  Do you know that feeling where you read a recipe in a cookbook and think, I’m going to make that?  Of course.  And then, that later feeling where you sit down to make the dish, and realize you only remember one or two of the key ingredients from the book?  I know, right?  And then that “what the heck” feeling, where you figure, I’ll just make up my own version with the two or three of ingredients I remember, and anything else I think would work! 

I found a recipe for “red bean dip” in Williams Sonoma’s Essentials of Healthy Cooking a long time ago, and was struck by the fact that it didn’t use red beans at all.  Instead, it used pinto beans and tomato sauce to achieve a lovely pinkish-red color.  Hmmm, I thought.  I’m going to make this. 

But I am apparently the laziest person on earth, because rather than get the cookbook down off my shelf, I decided to experiment, working off of the pinto-beans-and tomato-sauce combination, rather than actually follow the recipe.  I’ll chalk it up to creative genius…

My version turned out very flavorful and a little bit spicy, with the raw garlic and chili powder.  If I’d had some on hand, I would have added some chopped jalapeno peppers, just for fun. 

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Red Bean Dip

INGREDIENTS:
1 14-ounce can pinto beans, drained as much as possible
1/3 cup good-quality tomato sauce
1 clove garlic, cut in half
1/2 tsp paprika
1/4 tsp cayenne pepper (or more, if desired)
1 tsp fleur de sel or coarse sea salt
1/2 cup parmesan cheese
2 tbsp ground flaxseed
5 slices spelt or other whole-grain bread, toasted

DIRECTIONS:
1. Place all ingredients in a food processor. Puree until smooth.
2. Cut the crusts off each slice of bread. Cut each slice diagonally, twice, into four triangles. Serve dip in a bowl with bread to dip, or as individual appetizers, above.

Makes about 2 cups of bean dip.


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Tags: appetizers · food



20 responses so far ↓

  • 1 Adele // Mar 6, 2008 at 9:35 am

    I’ve seen black bean dip and white bean dip, but I think this is the first time I’ve seen red bean dip. I’ll have to keep this in mind the next time I’m looking for vegetarian appetizers.

  • 2 bee // Mar 6, 2008 at 9:49 am

    this sounds great. do try red beans (the little ones in the mexican food section). i find them incredibly flavourful, and sweeter than kidney beans.

  • 3 NuJoi // Mar 6, 2008 at 11:32 am

    The photos are lovely!  I’ll have to share this with my veggie friend.

  • 4 emily // Mar 6, 2008 at 12:34 pm

    did you make this while you were home?  i know the answer…those are mommy’s dishes and our kitchen table…looks delicious and healthy.  what sort of bread is that?

  • 5 emily // Mar 6, 2008 at 12:39 pm

    what does the flaxseed do?? beside add nutritional value…

  • 6 Elle // Mar 6, 2008 at 1:11 pm

    Why do I read food blogs when it’s mid day and I haven’t had lunch yet?  That looks and sounds delicious!

  • 7 Ann // Mar 6, 2008 at 1:14 pm

    Now I want some beans and tortillas, damn it. Looks great!

  • 8 katy // Mar 6, 2008 at 4:48 pm

    Adele — I don’t think I’d ever seen it either!  It was really good though! :-)

    Bee — Oh, I will look definitely!

    Em — Yup — I made it a while ago, while home.  The flaxseed is just for extra fiber, you can’t really taste it!

    Elle — I know what you should make for lunch…!

    Ann — Thanks!!!

  • 9 Mansi // Mar 7, 2008 at 3:42 pm

    The bean dip looks awesome! and Goat cheese Souffle is what I wanna see in your next post katy! b’coz then you can send it in to the WBB-Balanced Breakfasts event I’m hosting this month!:)

  • 10 Jessica // Mar 7, 2008 at 4:52 pm

    This looks really good. I bet jalapeños would have made it nice and spicy!

  • 11 Cynthia // Mar 7, 2008 at 9:49 pm

    Hi Katy, thanks for visiting my blog and your well wishes about the book. More importantly, thanks for leading me to Sugar Laws! I look forward to visiting your blog and hope to see you around.

  • 12 Donald // Mar 8, 2008 at 2:12 am

    “I’ll chalk it up to creative genius…”

    Katy, [insert horrible Irish accent here] will ya now, lass?

    This looks incredible.

  • 13 Christine // Mar 8, 2008 at 6:33 pm

    The pics are great and this dip looks perfect for entertaining a crowd.  I am going to have to give it a try!

  • 14 Cakespy // Mar 9, 2008 at 1:05 pm

    I love black and white bean dip…so I am just gonna go out on a limb and say I will probably love this too! Beautiful picture!!

  • 15 Emiline // Mar 9, 2008 at 4:58 pm

    How different and interesting!
    I’ll have to go vote for you.  Good luck!

  • 16 katy // Mar 9, 2008 at 6:59 pm

    Mansi — It will be up on Monday!!!  It was delicious!

    Jessica — I know!  I wish we’d had some in our kitchen!

    Cynthia — Thank you!  I’m glad you like it — I loved yours!

    Donald — Ha, and I’m modest too, right?  :-)

    Christine — Let me know if you do!

    Cakespy — Thanks!

    Emiline — Thanks — although I was a judge, so I didn’t actually submit an entry — but go vote anyways!

  • 17 Donald // Mar 9, 2008 at 8:01 pm

    Katy, modesty and the kitchen? Hmmm, I wonder. I mean, let’s think about this for a moment. WE BLOG!!! And we blog about what WE do. I soooooo need a shrink! :-)

    Hello, I’m Donald and I am a food porn addict.

    “Hello Newman!”

  • 18 White On Rice Couple // Mar 9, 2008 at 9:04 pm

    This is exactly what we like…flavorful and spicy!

  • 19 Vegetarian Carnival #15 // Apr 1, 2008 at 10:07 pm

    [...] presents Red Bean Dip posted at [...]

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