WHITE BEAN DIP
Provided by Ellie Krieger
Categories appetizer
Time 5m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a food processor, combine the beans, roasted garlic, olive oil and lemon juice and process until smooth. Season, to taste, with salt and pepper. Garnish with fresh parsley leaves and serve with your favorite vegetables.
CREAMY WHITE BEAN DIP WITH CHARRED PEPPERS
Provided by Molly Yeh
Categories condiment
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make the bean dip: Combine the beans, lemon rind, garlic cloves, chiles and 1 teaspoon kosher salt in a 3- to 4-quart pot and add enough water to cover the beans by about 2 inches. Bring to a boil, lower to a simmer, cover and simmer for 1 1/2 to 2 hours, or until the beans are very tender. Discard the lemon rind and chile pepper and drain.
- Combine the beans, garlic and lemon juice in a food processor. Season with a couple pinches of kosher salt and black pepper. Puree until smooth, 2 to 3 minutes. While the motor is running, drizzle in the olive oil. Adjust the seasoning with kosher salt and black pepper, as needed. Reserve in the refrigerator.
- To serve, schmear some white bean dip on a plate. Pile on the Charred Baby Bell Peppers, squeeze on some of the charred lemon and drizzle with extra-virgin olive oil. Season with black pepper and garnish with a sprinkle of flakey salt.
- Heat a 12-inch cast-iron skillet over high heat until smoking. Add the olive oil and swirl it around to coat. When the oil is hot and shimmery, add the peppers and cook, tossing occasionally, for 3 to 4 minutes. Place the lemon cut-side down in the skillet and char simultaneously until deeply browned.
WEST INDIAN RICE AND BEANS
Serve this Caribbean-influenced dish with some crusty bread and an avocado orange salad. Recipe is from Bon Appetit.
Provided by DailyInspiration
Categories Rice
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine 2 cups broth, beans, coconut milk, jalapeno pepper, thyme, and allspice in a heavy large saucepan. Bring to a boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes.
- Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by 1/4 cupfuls if mixture seems dry and stirring often, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions.
Nutrition Facts : Calories 461.2, Fat 1.9, SaturatedFat 0.5, Sodium 638.8, Carbohydrate 93.3, Fiber 14, Sugar 5.2, Protein 16.9
WEST INDIAN BEAN DIP
Yum! Love this with cannellini beans and NO bacon, but you may include bacon if you wish. I served this with toasted pita bread triangles!
Provided by spatchcock
Categories Spreads
Time 15m
Yield 4 cups
Number Of Ingredients 11
Steps:
- (If you want to use bacon, cook it and drain it. I don't really like meat, so I just omitted it).
- In reserved fat (or just nonstick cooking spray!) cook onion and garlic with salt and pepper to taste over moderately low heat, stirring, until softened and pale golden.
- Add chili powder and cumin and cook, stirring, 1 minutes.
- Add beans and cook, stirring, 5 minutes.
- In a food processor purée bean mixture with all remaining ingredients except bacon until smooth and transfer to a bowl.
- Crumble bacon (if you want!) and stir into dip with salt and pepper to taste.
- Dip may be made 1 day ahead and chilled, covered.
- Bring dip to room temperature before serving so you don't break tortilla chips!
- Serve dip with tortilla chips or crudités.
Nutrition Facts : Calories 681.6, Fat 31.4, SaturatedFat 14.5, Cholesterol 60.9, Sodium 487.4, Carbohydrate 70.2, Fiber 14.7, Sugar 3, Protein 32.6
WARM WHITE BEAN DIP
Easy and tasty appetizer for the holidays. Keeps guests munching while you are trying to get dinner on the table! Serve with crackers or tortilla chips.
Provided by Elizabeth
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Pulse garlic in a food processor until minced. Add beans, cumin, lime juice, and salt; pulse until all ingredients are well combined, 5 to 10 seconds.
- With the motor running, slowly pour olive oil through the feed tube and process until mixture is creamy, about 20 seconds. Transfer to a microwave-safe serving bowl.
- Heat in the microwave on high for 30 seconds.
Nutrition Facts : Calories 94.8 calories, Carbohydrate 11.9 g, Fat 3.6 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 21.9 mg
WEST INDIAN RICE AND BEANS
Categories Bean Rice Side Vegetarian Quick & Easy Wheat/Gluten-Free Kwanzaa Coconut Jalapeño Bon Appétit
Yield Serves 2
Number Of Ingredients 8
Steps:
- Combine 2 cups vegetable broth, kidney beans, coconut milk, minced jalapño chili, thyme and allspice in heavy large saucepan. Bring mixture to boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer mixture uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes.
- Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by 1/4 cupfuls if mixture seems dry, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions and serve.
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