Black Bean Dip

This is an old Martha Stewart recipe, oldie but a goodie. I can’t remember if this was in one of her early 1990s cookbooks or in her magazine. Either way, it’s awesome!

Black Bean Dip

Don’t substitute canned beans in this recipe; you will need the extra liquid from the cooked dried beans. If you want to add a little extra heat, stir a diced jalapeno pepper into the beans while they are cooling.

Yield: 1 ½ quarts

2 cups dried black beans

1 medium onion, peel on, cut in half

1 head of garlic, cut in half crosswise, outer paper removed

1 tablespoon whole cumin seeds, toasted and ground, to yield 1 tablespoon

1 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

14 ounces fresh goat cheese

6 scallions, white and green parts, thinly sliced crosswise

¼ cup chopped fresh cilantro

Step 1: Place the beans in a medium saucepan and cover by 2 inches with water. Cover and bring to a boil over medium-high heat. Turn off the heat, leave covered, and let sit for 1 hour. Drain and rinse the bean. Return the beans to the pot. Fill the pot with cold water to cover the beans by 1 ½ inches. Add the onion, garlic, and cumin. Bring to a simmer over high heat. Reduce the heat to medium-low and simmer, uncovered, until the beans have begun to fall apart, about 1 ½ hours. Discard the onion and the garlic. Add the cayenne pepper and season with salt and pepper to taste. Transfer the beans and all their liquid to a bowl and cool.

Step 2: Heat the oven to 400˚F with the rack in the center. Place about a third of the black bean mixture into a deep baking or soufflé dish (about 1 ½ quarts) that can also be used for serving. Crumble a third of the goat cheese over the beans. Combine the scallions and the cilantro in a small bowl, reserving 2 tablespoons for garnish. Sprinkle a third of the scallion-cilantro mixture over the cheese. Repeat twice more to make 3 layers of beans and cheese, ending with a layer of a scallion-cilantro mix. (The dip can be prepared up to this point and refrigerated up to 1 hour ahead. If refrigerated, the dip will take a little longer to heat through). Bake until the cheese begins to brown and the dip is hot, 20 to 25 minutes. If the top gets too dark, cover with foil and continue to cook. Garnish with reserved 2 tablespoons scallion-cilantro mix. Serve hot with corn chips.



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