Warm Black Bean Dip

From the kitchen of One Perfect Bite...I love to make this dip for Friday movie nights or watching weekend games. It's one of those dishes that everyone seems to love and you'll never have to worry about leftovers when you serve it. It is really easy to make and involves little more than opening cans and thawing vegetables. It can be made in advance and then baked just before you want to serve it. Serve it with warm tortilla chips and your guests will follow you anywhere. To warm chips, spread them in a single layer on a cookie sheet or baking pan and bake in a 350 degree F. oven for about 5 minutes. Dump them into a bowl and serve, repeating as often as is necessary. The recipe was developed by Tony Rosenfeld for Fine Cooking magazine. I have made only minor changes to his creation. Specifically, I use less vinegar than he calls for. Here's the recipe.

Warm Black Bean Dip...from the kitchen of One Perfect Bite courtesy of Tony Rosenfeld

Ingredients:
2 tablespoons extra-virgin olive oil + more for baking dish
2 medium tomatoes, cored and cut into medium dice
2 teaspoons kosher salt, divided use
1 large yellow onion, finely diced
3 large cloves garlic, minced
1 tablespoon chili powder
2 (15.5-oz.) cans black beans, rinsed and drained well
2 canned chipotles en adobo, minced (about 1 tablespoon), plus 3 tablespoons adobo sauce from can
1 to 3 tablespoons cider vinegar
1-1/2 cups fresh or frozen corn kernels (if frozen, thaw first)
1-1/2 cups (6 oz.) grated sharp cheddar cheese
1-1/2 cups (6 oz.) grated Monterey Jack cheese
3/4 cup chopped fresh cilantro
Freshly ground black pepper
Tortilla chips for serving

Directions:
1) Heat oven to 425 degrees F. Grease a 1-1/2 qt. baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 teaspoon salt.
2) Heat oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce heat to medium, add onion, sprinkle with reserved 1 teaspoon salt, and cook, stirring, until softened and translucent, about 4 to 6 minutes. Add garlic and chili powder and cook, stirring, for 1 minute. Add half of black beans, chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until liquid reduces by about half, 2 to 3 minutes.
3) Transfer bean mixture to a food processor, add vinegar (I used only 1 tablespoon), and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add rest of beans, tomatoes, corn, half of each of cheeses, and 1/2 cup of cilantro. Mix well and season to taste with salt and pepper.
4) Transfer to baking dish and sprinkle with remaining cheese. Bake on a foil-lined baking sheet (to catch drips) until cheese melts and browns around edges, about 15 minutes (longer if refrigerated). Sprinkle with remaining cilantro and serve with warm tortilla chips for dipping.
Yield: 10 to 12 servings.

You might also enjoy these recipes:
Spicy White Bean Dip - Never Enough Thyme
Hot Clam Dip - One Perfect Bite
Bleu Cheese and Bacon Dip - Easy Appetizers
Mississippi Sin Dip - Deep South Dish
Edamame Dip - The Baking Barrister
Pan Fried Onion Dip - Brown Eyed Baker
Roasted Eggplant Dip - Melbo's Toast
Cucumber Yogurt Dip - Eclectic Recipes
Homemade Onion and Herb Dip - What's Cookin, Chicago

Black Bean Burritos

From the kitchen of One Perfect Bite...This is a wonderful meatless Monday meal for busy cooks. It's a reduced calorie version of that old Mexican favorite black bean burritos. These burritos are delicious but the best thing they have going for them is the speed with which they can be assembled. They can be on the table in 15 minutes and the recipe can easily be doubled if you have a crowd to feed. I made a mild and a hot version yesterday. I used mildly flavored Rotel tomatoes for the children and the firecracker version of the tomatoes for the adults at the table. I also used a reduced fat version of cream cheese in our burritos. This version of the cheese makes a less creamy burrito than its full fat cousin, but a low-fat sour cream was among the toppings we served, so the change in texture was not noticed. I hope you will give this recipe a try. It is based on a recipe I found on Christine Cooks. Here's the recipe I used for this fast and simple treat.

Black Bean Burritos...from the kitchen of One Perfect Bite inspired by Christine Cooks

Ingredients:
1 cup chopped onion
2 teaspoons minced garlic
1 (15-oz.) can black beans, drained and rinsed
1 (10-oz.) can Rotel tomatoes, drained
1 package (8-oz.) low-fat cream cheese
1 cup cooked white or brown rice
1/2 teaspoon cumin
1 teaspoon teaspoon chili powder
Salt and pepper to taste
1/4 cup cilantro, chopped
4 - 6 Flour tortillas
Optional toppings: sour cream, shredded cheese, chopped fresh tomatoes,avocado

Directions:
1) Heat a small amount of oil over medium heat in a large saucepan. Add onion and cook until translucent. Add garlic; cook and stir for 30 seconds.
2) Add beans, Rotel, and cream cheese and heat through. Stir in rice and season with cumin, chili powder, and salt and pepper to taste. Stir in cilantro.
3) Wrap in a tortilla and serve with desired topping. Yield: 4 to 6 servings.

You might also enjoy these recipes:
Burrito Bowls - Closet Cooking
Beef, Bean and Cheese Burritos - Shamrock and Shenanigins
Machaca Burritos - Never Enough Thyme
Breakfast Burritos - You Made That?
Chili Bean Burritos with Corn Salasa - Dinner Du Jour
Chipotle-Style Burritos - Melbo's Kitchen

Black Bean Hummus with Crispy Corn Chips

From the kitchen of One Perfect Bite...Saturday marks the 136th run of the Kentucky Derby and I thought it would be nice to provide some snacks for nibbling as we watched the race and procession of hats at Churchill Downs. I'm a "people watcher", and, to Bob's dismay, I have more fun with before and after events than I do with the race itself. Fortunately food is our great equalizer. I want to serve something outside the pale of standard derby fare, so I decided to try a recipe developed by the chefs at Kai Restaurant in Phoenix, Arizona. The restaurant specializes in Native American food and this dip is their interpretation of hummus. It's extremely easy to make and is quite unlike its Middle Eastern cousin in all but texture. While bagged chips could certainly be used, I've decided to serve it with homemade tortilla chips. The corn flavored chips will nicely balance the citrus in the dip and give it a more Southwestern flavor. I cut my corn tortillas into quarters and deep-fried them. If you are watching calories they could be crisped in the oven. Either way, they are a perfect accompaniment to the dip. Here's the recipe for the black bean hummus.

Black Bean Hummus...from the kitchen of One Perfect Bite, inspired by a recipe from Michael Dowd and Jack Strong appearing in the book The New Native American Cuisine

Ingredients:
1/2 cup chopped red onion
1 (14.5-oz.) can garbanzo beans, drained and rinsed
1 (14.5-oz.) can black beans, drained and rinsed
5 teaspoons chopped garlic
1/2 to 1-1/2 teaspoons chipotle adobe pepper
1-1/2 teaspoons ground cumin
3 tablespoons minced fresh basil leaves
3 tablespoons minced fresh cilantro leaves
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
Salt and pepper to taste
1/3 cup extra virgin olive oil

Directions:
Combine all ingredients except olive oil in a blender. Process until smooth. Slowly add oil to puree. Serve with crisp corn tortilla chips. Yield: 2 cups.

You might also enjoy these recipes:
Red Pepper Hummus - One Perfect Bite
Chunky Clam and Bacon Dip - One Perfect Bite
Liptauer Cheese Spread - One Perfect Bite

Mexican Black Bean and Vegetable Soup - Blue Monday

Food for the body and soul.


Photo by Nicola Stocken Tomkins from Country Home and Interiors February 2009

From the kitchen of One Perfect Bite... There are few foods that come from the kitchen that are more comforting than soup. This Mexican black bean soup is high in fiber and low in fat. It can be enjoyed by vegetarians and carnivores alike. The soup is delicious and it can be assembled quickly. I've scaled the recipe for small families but it can be doubled if you have a gang to feed or want to freeze leftovers. A puree thickens the soup and keeps the use of fats to an absolute minimum. My only caution regards the use of chipotles in the soup. Be judicious if you are unsure of your heat tolerance. The heat will sneak up on you. I've given a range of measurement and you can select the one you are most comfortable with. Bob and I love heat, but not the kind that kills the taste buds when it hits the tongue. I know of folks who do this in competition, hoping it will blunt the ability of judges to really taste the next entries. I've come up with a way to store unused chipotles for a longer period of time. I mash them with the adobo sauce in which they're packed and refrigerate them, tightly covered, for up to 3 months. One teaspoon of the mashed chilies is the equivalent of one chili. I hope you'll find the truc helpful. This is a very straight forward recipe, so let's get to it. Here's how it's done.

Mexican Black Bean And Vegetable Soup...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped carrots
1/2 cup thinly sliced celery
2 cloves minced garlic
1/2 to 1 finely chopped canned chipole chile in adobo sauce or 1/2 to 1 teaspoon chipotle paste
1 teaspoon ground cumin
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1 bay leaf
2 cups water
2 cans (14.5-oz. each) canned black beans, rinsed and drained
2 cans (14.5-oz. each) low-sodium vegetable or chicken broth
1 can (14.5-oz.) Mexican-style stewed tomatoes
1 teaspoon apple cider vinegar
Optional garnish:
1/4 cup plain nonfat yogurt
4 teaspoons chopped fresh cilantro
4 lime wedges
Salt and pepper

Directions:
1) Heat oil in a large soup pot set over medium heat. Add onions, carrots and celery and saute until soft, about 8 minutes. Add garlic and continue cooking until it's fragrance is released. Add chopped chipotle, cumin, basil, oregano, chili powder and bay leaf leaf. Cook for 1 minute, stirring constantly. Add water, black beans, broth, stewed tomatoes and vinegar.
2) Bring contents of pot to a boil. Reduce heat and simmer, partially covered, for 2 hours, stirring occasionally.
3) Remove pot from heat. Discard bay leaf. Place 2 cups of soup mixture in a blender. Let stand for 5 minutes and then process until smooth. Return puree to soup pot and stir until combined. Add salt and pepper to taste. Ladle 1-1/2 cups soup into each of 4 soup bowls. If using, top each serving with 1 tablespoon yogurt and 1 teaspoon cilantro. Serve with lime wedges. Yield: 4 servings.

This post is being linked to:
Smiling Sally - Blue Monday

Moros y Christianos - Moors and Christians + Ensalada Cubana

Moros y Cristianos - Moors and Christians - is an allusion that dates back to an era in Spain when black Muslims and white Christians lived peaceably together on the Iberian Peninsula. The Conquistadors brought rice to the new world where it was combined with native black beans, forming a dish that became a staple of the Cuban diet. I first sampled this in a cafe on Bergenline Avenue in Union City, New Jersey. The bodegas and cafes that line this street offer a bargain priced education in Cuban cooking to any who want it. I've played with this recipe over the years and have come up with a quick and easy version that is meatless and costs pennies to prepare. It's also kind to the waistline. It can be served as a main course or a side dish. I like to serve this with Ensalada Cubana, a salad that goes well with the rice and beans. I think you'll enjoy both recipes.

Moros y Christianos - Moors and Christians

Ingredients:
3 tablespoons olive oil
1 cup chopped onion
1 large bell pepper, chopped (optional)
1 tablespoon minced garlic
1/2 cup tomato sauce
2 (14.5-oz.) cans low-sodium chicken or vegetable broth
1 teaspoon apple cider vinegar
2 cups long-grain rice
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon coarsely cracked black pepper
1/4 teaspoon red pepper flakes (optional)
2 (15-oz.) cans black beans, drained and rinsed
1 bay leaf
1/2 cup chopped cilantro or parsley
Garnish: finely chopped bell pepper, etc. (optional)

Directions:
1) Heat oil in a large Dutch oven over medium-high heat. Add onion and saute for 2 minutes. Add bell pepper and saute for 2 minutes more. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce, broth and vinegar. Add rice, cumin, oregano, black pepper, pepper flakes (if using), black beans and bay leaf. Mix well.
2) Bring mixture to a boil. Reduce heat, cover pot and simmer for 20 minutes, stirring occasionally. Remove from heat. Discard bay leaf. Stir in cilantro. Cover pot and let sit 15 minutes. Garnish as desired. Yield: 4 entree or 8 side servings.


Ensalada Cubana - Cuban Salad

Ingredients:
1 small head iceberg lettuce, coarsely shredded
2 cups drained pineapple chunks
1 large avocado, peeled and sliced
1 small onion, sliced thin
1/4 cup red wine vinegar dressing
Salt and pepper, to taste

Directions:
1) Place lettuce, pineapple, avocado and onion in a large bowl. Mix well.
2) Pour dressing over all; toss to coat ingredients. Season with salt and pepper to taste. Yield 4 to 6 servings.

Mexican Black Bean Salad

This is another side dish that's nice to serve with a Mexican entrée. Truth be told, this is one of the dishes that I have as a main course when I'm alone for dinner. The recipe calls for a half cup of oil. I've found that a fourth cup is plenty and I've been known to eliminate the oil all together. This is a pantry recipe - you probably have all the ingredients sitting on your cupboard shelves. This is a recipe that the kids can help you make.

Mexican, Black Bean Salad

Ingredients:
3 tablespoons lime juice
2 tablespoons lemon juice
1/4 teaspoon Dijon mustard
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1 teaspoon Kosher salt
1/4 teaspoon fresh cracked pepper
1/4 to 1/2 cups vegetable oil
2 (14.5-oz.) cans black beans, drained and rinsed
1-1/2 cups chopped, seeded tomatoes
1/3 cup minced cilantro + cilantro for garnish
1-1/2 cups thawed, frozen corn kernels
3/4 cup thinly sliced scallions (white and tender green)

Directions:
1) Combine lime juice, lemon juice, mustard, cumin, chili powder, salt and pepper in a lidded shaker jar. Add the oil and shake to combine.
2) Combine black beans, tomatoes, cilantro, corn, and scallions in a medium bowl. Toss with dressing. Chill. Serve chilled or at room temperature. Yield: 4 servings.

Vegetable and Black Bean Chili

I'm probably the last cook in the country to realize that vegetable platters make it back to the kitchen pretty much as they left it. I continue the offering on Thanksgiving day hoping that someone, other than myself, is into light and healthy and won't be able to resist the colorful artistry of my platter. That hasn't happened yet. I deal with the remains of the tray on Black Friday and use them to make a vegetable and black bean chili that will make your socks go up and down. It's really easy to do and freezes well, though the glorious color of the vegetables is lost in the freezer translation.

Vegetable and Black Bean Chili

Ingredients:
3 (15-ounce) cans black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1/4 cup olive oil
1-1/2 cups diced yellow onion
1 tablespoon minced garlic
3 medium carrots, peeled and diced
3 stalks celery, diced
3 red bell peppers, diced
1 jalapeno pepper, stemmed, seeded and minced
1 zucchini, diced
1 yellow squash, diced
1 cup corn, fresh, frozen or canned
2 tablespoons ground cumin
1/4 to 1/3 cup chili powder
2 tablespoons sweet smoked Spanish paprika (pimenton)
1 tablespoon sugar
2 tablespoons ground coriander
1 (28-ounce) can Italian-style tomatoes, diced
1 1/2 pounds fresh, ripe plum tomatoes, cored and diced
1 bay leaf
Hot sauce to taste (i.e Tabasco)
Garnish:
1 cup sour cream
1 cup grated cheddar cheese
1/2 red onion, diced
1 bunch scallions, sliced thin

Directions:
1) Drain beans (red and black); rinse well.
2) Warm oil in a large soup pot over medium heat; add onions and cook over medium-high heat for 5-10 minutes, or until onion is tender and translucent. Add garlic and cook until fragrant, about 30 seconds longer.
3) Add chopped vegetables one at a time, letting each cook for about 5 minutes before adding the next, in this order: carrots, celery, bell and jalapeno peppers (together), zucchini and yellow squash (together), and, last, corn.
4) Add cumin, chili powder, paprika, sugar, and coriander and cook for another 5-10 minutes so vegetables can absorb flavor of spices.
5) Add beans, tomatoes, bay leaf and hot sauce (if using) to vegetables. Bring the chili to a boil over high heat. Lower heat and simmer for an hour or more, until chili thickens. Serve warm, with sour cream, grated cheddar cheese, and chopped red onion or scallions. Yield: 8 servings.

Cook's Note: If you prefer to make your own beans, cover 1 pound dried black beans with water and soak overnight. Drain and rinse. Place the beans and 8 cups water in a 4 to 6-quart pan and bring to a boil over high heat. Lower the heat and simmer, uncovered, for an hour or more, until beans are soft but not falling apart or splitting. Drain beans in a colander.