Smoky Bean Dip Recipes

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CHEESY, SPICY BLACK BEAN BAKE



Cheesy, Spicy Black Bean Bake image

Whether or not you've fallen for this cheesy white-bean tomato bake, we'd like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.

Provided by Ali Slagle

Categories     dinner, easy, weekday, beans, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
5 garlic cloves, peeled and sliced
1/4 cup tomato paste
1 1/2 teaspoons smoked paprika
1/4 teaspoon red-pepper flakes
1 teaspoon ground cumin
2 (14-ounce) cans black beans, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1 1/2 cups grated Cheddar or Manchego cheese (from about a 6-ounce block)

Steps:

  • Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
  • Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

SMOKY BEAN DIP



Smoky Bean Dip image

The natural smokiness of chipotle chiles get an extra boost with liquid smoke in this recipe, a pleasing cross between a salsa and bean dip.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 8

Number Of Ingredients 9

2 dried chipotle chiles
2 cans (15.5 or 15 oz each) pinto beans, drained, rinsed
1/8 teaspoon liquid smoke, if desired
1 large garlic clove, minced
2 tablespoons chopped fresh cilantro
1/2 each of green, yellow and red bell pepper
2 Italian plum tomatoes, chopped
1 cup shredded Mexican cheese blend (4 oz)
8 oz tortilla chips

Steps:

  • Heat oven to 375°F. Place chiles in small bowl; cover with boiling water. Let stand 10 minutes or until soft. Drain chiles, reserving 3 tablespoons of soaking water. Remove and discard seeds from chiles; coarsely chop chiles.
  • In food processor bowl with metal blade or blender container, place beans, chiles, reserved water, liquid smoke and garlic; process on high speed until well combined. Stir in cilantro. Place mixture in ungreased shallow 9-inch glass pie pan. Cover with foil.
  • Bake 15 to 20 minutes or until mixture is thoroughly heated. Meanwhile, cut bell peppers with cactus, coyote and moon-shaped cookie cutters; set aside.
  • Uncover dip; sprinkle with tomatoes and cheese. Bake 2 to 3 minutes longer or until cheese is melted. Garnish top of dip with bell pepper cutouts. Serve with tortilla chips.

Nutrition Facts : Calories 340, Carbohydrate 45 g, Cholesterol 15 mg, Fat 2, Fiber 9 g, Protein 14 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 3 g, TransFat 0 g

WHITE BEAN AND SMOKED BACON DIP



White Bean and Smoked Bacon Dip image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 2 cups

Number Of Ingredients 11

1 cup julienned applewood-smoked bacon
One 14-ounce can white beans, drained and rinsed well
1 tablespoon red wine vinegar
1 teaspoon minced shallots
2 pinches nutmeg
3 anchovies
Grated zest and juice of 1 lemon
1 clove garlic
Kosher salt and freshly cracked black pepper
2/3 cup extra-virgin olive oil
1/2 cup fresh parsley, finely minced

Steps:

  • Render the bacon in a small pan over medium-low heat, stirring regularly to prevent burning. Drain on paper towels, reserving the fat.
  • Add the bacon, white beans, vinegar, shallots, nutmeg, anchovies, lemon zest and juice and garlic to a food processor and pulse until mostly smooth. Season with salt and pepper. With the processor running, drizzle in the olive oil and about 1 tablespoon of the reserved bacon fat to emulsify.
  • Transfer the mixture to a serving bowl and fold in the parsley.

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