Black Bean

I might as well take on the title as Queen of Appetizers. It’s just what I do. I personally just love appetizers and finger foods and no party is complete without a nice spread. When it comes to throwing a party a good dip is a must on the appetizer menu. There is no need to spend hours slaving away in the kitchen to come up with something everyone will love. This recipe literally takes five minutes to make and is so easy! You spend more time measuring out the seasonings than anything else. Just toss it all in the blender and voila! You have a delicious bean dip ready to serve!

The flavors in this dip are amazing. It might look sort of blah but then you take one bite and zap, bing, bang! Flavor explosions happening right in your mouth! You have a nice kick from the jalapeños, a little zest from the lime and lots of other great flavors from all the seasonings. The first time I made this I was (no joke) licking it off the rubber spatula. This is great at room temperature, warm, or even right out of the fridge. Talk about diverse! Next time you are throwing or attending a party make this recipe. You will have lots of people asking for the recipe. No need to tell them it took less than five minutes to make. That can be our little secret.

INGREDIENTS
2 large cloves of garlic
1 jalapeño, deseeded, deveined, and chopped
1/2 c fresh cilantro
1 (15 oz) cans black beans, rinsed and drained
2 tsp cumin
1 1/2 tsp garlic salt
1/2 tsp chili powder
1/4 tsp dried oregano
1/4 tsp black pepper, ground
1 1/2 tbsp lime juice
1 tbsp balsamic vinegar
water

GARNISHES
cotija cheese, crumbled
a couple of slices of fresh jalapeño

STEPS

Place all of the main ingredients except the water into the blender or food processor and blend until well mixed.
Add 4 tablespoons of water and continue blending until nice and smooth. If necessary, continue adding water 2 tablespoons at a time until it reaches the desired consistency.
Transfer to a bowl and garnish with some crumbled cotija cheese and slices of fresh jalapeños.
Enjoy with some tortilla chips now or place in fridge until ready to serve.

I’ve said it before and I will say it again. My hubby is not a big fan of sweet potatoes. However, we get them pretty frequently in our weekly organic produce delivery so I am always looking for creative new ways to prepare the sweet tasting tuberous root. When I saw this recipe I knew I had to try it. It was the perfect balance of spicy and sweet. Even thought there is no actual meat in it you can certainly fool yourself into thinking there is. It is delicious, thick, hearty, and filling. We served it with a grilled tri-tip and my husband ended up chopping up his tri tip and mixing it in. He is truly a meat and potatoes kind of guy. Give this a try next time you are looking for a super food side dish to warm you up.

Note: For a completely vegan version of this recipe sub vegetable broth for beef broth.

INGREDIENTS
1 tbsp olive oil
1 lb sweet potatoes, peeled and diced
1 yellow onion, chopped
1 green bell pepper, chopped
1 tbsp garlic, minced
2 tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1/4–1/2 tsp cayenne (depends on how much kick you like)
2 (14.5 oz cans) diced tomatoes with chiles, undrained
2 (15 oz cans) black beans, drained
2 c beef broth

STEPS

In a large pot heat the olive oil over medium-high heat.
Add the sweet potatoes, onion, and bell pepper until the onions become translucent, about 8–10 minutes.
Stir in the garlic, chili powder, cumin, oregano, and cayenne.
Sauté for about 1 minute.
Add the tomatoes, beans, and broth stirring until well combined.
Bring to a boil and then simmer for 30–35 minutes or until potatoes are tender and the chili is the desired consistency.

Recipe adapted from Alida’s Kitchen