There is a world of bean dips that span across most cultures and cuisines that are relatively unknown but amazing. These bean dips are beginning to gain traction, especially amongst the folks who want to eat healthier and move to vegetable proteins. However, most commercial bean dips that cater to that market are bland and tasteless, This recipe is most definitely not one of those.
Most folks cook beans in water with salt. I have for years been adding garlic, bay leaves and/or other herbs and spiced to the cooking process. This small change makes such a big difference to how the cooked beans taste. The beans come out infused with these flavors and bright in taste, rather than bland.
This recipe exceeded my expectations. Creamy and popping with flavors from the chilies and smoked paprika, this is a dip I could feast on. Make sure you have a large serving, it will disappear fast. I used black-eyes peas, but you can feel free to use any white or light colored bean of choice, this is a very versatile dip so be creative.
This book is one of my favorites to go to for a variety of vegetarian recipes. The chef's twists on vegetables want me to cook the entire book, we will get there eventually. Each recipe has been fabulous, the wonderful combination of ingredients and the perfect recipes to highlight each vegetable, this is a cookbook I should be cooking from everyday.
For more recipes from this cookbook click here.
Ingredients:
3/4 cup dried white beans of you choice, black-eyed peas, navy beans, or cannelloni beans
1 dried red chili
1/2 or 1 small bay leaf
2-3 cloves garlic
A small pinch dried rosemary (optional)
1 teaspoon salt
Water
1 tablespoon + garnish smoked paprika
1 teaspoon ground cumin
3-4 cloves roasted garlic (optional)
Salt, to taste
A drizzle of olive oil
Crudités: Raw carrots, zucchini, cauliflower, beets, broccoli, sugar snap peas, cucumbers, beans, or other vegetables that you love
Pita bread
Bread sticks
Baguettes
Cook the beans in a pressure cooker or Insta-pot covered in the water and with the dried chili, bay leaf, garlic, rosemary, and salt. Cook till very soft and mushy. Cool and reserve the beans and water.
When cool remove the bay leaf and discard. Purée with the beans with the cooked dried red chili, cooked garlic, smoked paprika, cumin, roasted garlic, if using, and salt. Add just as much bean cooking broth to make a thick and smooth dip with a clingy consistency. Taste and adjust salt, spice and other flavors. You want a dip that is bold and flavorful.
Serve in a bowl sprinkles with some smoked paprika and a generous drizzle of olive oil. Serve with crudités or breads as suggested above,