Best Bean Dip

Christmas 2017 is over, and while I’m usually feeling blue about this fact, this year I’m staying positive. My kids have been delightful, and I’m savoring every holiday moment with them. They helped decorate the tree, decorate cookies, helped shop for family members, helped wrap gifts, helped clean, and generally helped by being loving and in the holiday spirit. So, now that we are all sugared out, I had to break out something else for bowl game season. Go Hawks! Bean dip has always been one of my favorite snacks, and it’s no secret that I can finish off an entire bag of tortilla chips on my own, so this was a no-brainer.

My cooking has never been very precise, instead it’s based on what I have, what sounds good, and what people in my house will eat. With that in mind, I have images with ingredients and the steps. Swap out whatever sounds good and change proportions/sizes as needed!

In a bowl, mix together 1 can refried black beans, 1 can whole black beans (rinsed), and 1 can fire roasted diced tomatoes. Spread smoothly into pan. Sprinkle Mexican seasoning on top, to taste. By the way, I just found three of these cheery Dansk baking pans, in yellow, at a thrift shop today for under $20!

Spread corn and choppedblackolives on top, next. I used about ¾ of each can.

Next, chop 2 avocados and sprinkle with lime juice. Layer on top.

Smooth sourcream over the top and sprinkle with shreddedcheddar cheese. I used most of a 1 lb. container of sour cream and an entire bag of shredded cheese.

Then, I sliced 4 small jalapeños and spread them out festively. These are the not-too-hot variety. I brought in my jalapeño and habanero plants before the first frost and they are thriving in the southern sunshine of my art room/office.

Best Bean Dip

1. In a bowl, mix together 1 can refried black beans, 1 can whole black beans (rinsed), and 1 can fire roasted diced tomatoes. Spread smoothly into pan. Sprinkle Mexicanseasoning on top, to taste.

2. Spread corn and choppedblackolives on top.

3. Chop 2 avocados and sprinkle with 1-2 tablespoons lime juice.

4. Smooth about 1 lb. container of sourcream over the top and sprinkle with 1 bag of shreddedcheddar cheese.

5. Optional, thinly slice 4 small jalapeños and spread over the top.

Black Bean & Carrot Veggie Burgers

I first made these vegetarian and gluten-free burgers back in January when we had some friends over for dinner, and forgot about them until now.  I decided to make them again, according to my scribbled notes, I was pleasantly surprised at their end result.  It is a recipe I originally made up as I went – not always the best idea when company is coming over.  However, I did have some frozen veggie burgers on hand, as a back-up plan.
 
 
 
The second time I made these burgers, I mixed everything the night before and popped it all in the fridge overnight before cooking them.  This recipe is so easy to whip up – it will no doubt become my go-to veggie burger recipe this summer.  I can’t wait to try it on the grill!  

I used the trusty Baby Bullet to puree half the beans, half the carrot mixture, the scallions, and eggs.  If you wanted to make this recipe egg-free, you could replace the 3 eggs with 3 tablespoons ground flax seed mixed with 6 tablespoons of water, or just simply increase the amount of panko as a binder.

Cook over medium heat for 3-5 minutes per side, or till done.

They should be a nice golden-brown and firm all the way through.

This photo shows a buried veggie burger – just the way I like them – covered in mustard, spinach, and on a big crusty bun.  This just so happened to by a lunch at work one noon hour.  The orange dotted thing is one of those nifty reusable sandwich bags.

Black Bean & Carrot Veggie Burgers

1. In a small bowl combine: 2 grated carrots, 2 tablespoons lime juice, and salt and pepper to taste.

2. In a food processor or blender puree: 1/2 can of black beans, 4 tablespoons chopped scallions, 1/2 the carrot mixture, and 3 eggs.

3.  Transfer puree to a medium mixing bowl.  Combine with puree: remaining 1/2 can of black beans, 1 tablespoon chia seeds1 cup gluten-free or regular panko, and remaining carrot mixture.

4. Fry on griddle or pan over medium heat, 3-5 minutes per side or till done.  Serve with toppings and bun of choice.