Thursday, May 2, 2013

Black Bean Dip

    I make black beans alot.  They are full of protein, low on fat, and all around good for you.  I do, however, always make them with bacon.  Always.  Perhaps it counteracts the good for you part, but I choose to ignore that fact.  We usually eat them as a side or inside a burrito, but this time I decided to make them as a dip.  It's sort of refried bean inspired.

{Dislaimer: your dip will look different. I was a dummy a took my first photos with no memory card in my camera, so this picture is after refrigeration.  The end result should be less stiff}

Black Bean Dip Recipe
1 can black beans, rinsed and drained
1/2 small onion, minced or grated
2 slices thick sliced bacon, diced into small pieces
1/2 - 1 cup beef stock
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Crushed red pepper flakes to taste
Salt and pepper to taste

Heat a small saucepan to medium heat and cook bacon until almost crisp.  Drain bacon fat, reserving 1 tablespoonful in the pan.  Return to heat and add onions.  Cook until onions are translucent.  Add beans and seasonings, stirring occasionally until heated through.  Use potato masher or fork to mash beans until almost smooth.  Add beef stock 1/4 cup at a time until beans no longer thicken up when stirred and are creamy in texture rather than stiff.  Serve warm.  Top with cilantro and/or cotija cheese.

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