The Barefoot Kitchen Witch

Three Sisters Swirled Bread

I don’t really know what else to call it.

Other than…amazingly yummy.

But I can tell you how it came about.

Legume Love

Sorry, no picture.

I made a batch of baked beans again yesterday.  I’ve decided that when I have a day off mid-week, that’s what I’m going to make.  Not just because they’re yummy, but because we’re trying to keep our heating costs down this winter, and if I’m running the oven for 6 hours to cook the beans, not only will that throw off a little warmth, it’ll also make the house smell fabulous.

The Blue Podded Blauwschokkers are Blooming!

The what??

The Blue Podded Blauwschokkers!

I have to slow myself down and sound out that last word, so don’t feel bad if you do, too….

Two Easy Bean Dip Recipes

Didn't feel like putting much effort into dinner last night. 

So I made some baked chips out of leftover soft tortillas...and some crisp cheesy garlic toasts out of a leftover half loaf of ciabatta...cooked some shrimp...some edamame...put out the leftover small blocks of various cheeses in the fridge...crackers...smoked oysters...cucumbers...and these two bean dips.

There was something for everyone, and it was very peaceful to have a meal where no one complained about not having anything to eat.

Why two bean dips?  Because I couldn't decide if I wanted canneloni beans or black beans.  So I used both.  But separately.  With different flavors.

First up, the canneloni beans.  I used a 15.5 oz can and rinsed the beans well, drained them well, and put them in the food processor.  I added some dried rosemary...salt and pepper...olive oil...and a good squeeze of fresh lemon juice.

That seemed like a good start, so I put the lid on and pulsed a bunch of times until I had a slightly lumpy paste.  I tasted it, decided it needed a bit more rosemary and of course! some garlic.  (I had garlic warming in a bath of olive oil and butter for the aforementioned garlic/cheese bread, so I just took about a clove's worth of the garlic from the pot and added it to the bean puree.) 

Pulsed this mixture a couple more times, and poured it in one half of a crystal two-sectioned bowl perfect for the occasion.

Next up, the black beans.  Rinsed and drained them and into the (also rinsed) food processor they went.  To start off, I added some olive oil...lime juice...salt and pepper...ground cumin...and ground coriander.  Oh, yes, and half a shallot.

 

Pulsed everything until nearly smooth, then tasted it.  It needed more of the cumin and coriander, so I added a bit of them, and a bit more salt.  Then into the bowl it went.

Ta-da!  Pretty simple, no?

I didn't measure anything, so I can't tell you how much of anything to put in.  I would just say - start small.  You can always add more - you can't remove it once it's in there.

And don't feel obligated to do what I did.  My point, really - not that I had planned to have one - is that canned beans are really handy things to have on hand - a few additions and a whirl or two in a food processor and you have instant yumminess.