Bean Dip

Perfect as a dip with legal chips, as a spread for quesadillas, sandwiches, pizza...you name it. Use your imagination!!


1-15.5 oz can black beans - reserve 1/4 cup liquid, then drain and rinse.
1 clove garlic, chopped - Use more or less to taste.
Juice from 1/2 lime - Use more or less to taste.
1/2 teaspoon onion powder, or chopped fresh onion
1/2 teastpoon cumin
10-grinds of salt (...Like how scientific this is?!)
Pinch of cayenne pepper
(Optional) 5-drops agave nectar
2 Tablespoons finely chopped red bell pepper
2 Tablespoons chopped fresh cilantro


Puree a few beans, 1/2 the liquid and garlic until pretty well blended. Add the fresh onion at this point if you're using that instead of onion powder.

Add the rest of the liquid and lime juice through agave nectar. Puree until smooth. Adjust seasonings if needed.

Stir in bell pepper and cilantro.


** OPTIONS:
* Add a small jar of baby pureed beef, chicken or lamb to boost protein and add a little flavor twist.

* Make this more italian flavored by substituting:
- White beans (like Canneloni) for the black beans
- Italian seasoning for the cumin
- Fresh basil for the fresh cilantro
- a few bits of tomato or tomato juice for the lime juice
- a little extra garlic
- 1/4 cup sauteed onions for onion powder

Black Bean and Beef Quesadilla

INGREDIENTS:
1 can black beans. Reserve +/- 1/4 cup liquid
1/4 teasp. each of: garlic powder, onion powder, cumin, turmeric, salt
1-2.5 oz jar baby pureed beef (I use Gerber brand)
Rice Tortilla shells (I use Food-for-Life brand)
Legal "Cheese" (optional)

Preheat oven to 400-degrees

Place drained beans and spices in food processor. While it's running, slowly add reserved bean liquid until a smooth consistency.

Empty into another bowl and stir in the beef.

On one shell, spread about 2-3 T of the bean mixture. Add 'cheese' if desired, put another tortilla on top.

Put on baking dish. Spray top of tortilla with olive oil, bake about 10 minutes. Turn over and bake until light brown and cripsy - about 10 more minutes.

Black Beans and Rice Chips

1 can black beans, drained
2 scallions, chopped
1/3 small sweet red pepper, diced
2 T corn
2 T cilantro finely chopped
hot red pepper (optional)
avocado, diced or sliced (optional)

Mix beans and next 4 ingredients well.


DRESSING
½-3/4 fresh lime juice
equal part olive oil – more or less to taste
1 fresh garlic clove, finely minced
¼ t turmeric
¼ t cumin
salt to taste

In a separate bowl, whisk lime juice, oil and seasonings until emulsified. Pour over beans and mix well. Refrigerate or leave at room temp.

As an hors d’hoeuvre, serve in a bowl, garnish with a sprig of cilantro and dish of rice chips. Could also serve with corn chips.

As a meal, serve on top of brown rice and top with avocado. Serve with rice or corn chips.
















RICE CHIPS
rice tortillas
garlic powder
salt
oil

Spray coating of oil onto pan. (I use a clay baking dish.)

Cut rice tortillas into 6 triangles or into strips. Spray generous coating of oil. Coat with garlic powder and salt. Put onto baking pan.

Bake at 400-degrees until lightly brown. About 10 minutes.


BROWN RICE

1 cup long or short grain brown rice, rinsed
2 cups water or broth
1 T oil
salt (optional)

Bring water, oil and salt to a boil. Add rice. Bring to a boil again, reduce heat and simmer for 50 minutes.

For creamier rice, add more water.