May Recipe of the Month: Chipotle Soylicious® Bean Dip
Bean dip just got promoted.
The rich chipotle flavor of this dip also brings an unparalleled nutritional profile to the table.
Step up your dip game at the next gathering of family and friends!
This month I was joined in the kitchen by nutrition faculty and Extension educators from the University of Arkansas and the University of Missouri who put whole soy recipes to the test in a food lab.
They knocked it out of the park. I shared some of their left-over soy hummus with my husband who agreed the lab team improved my original recipe. They added some harissa and chipotle sauce used in this recipe (below). Note to self. Add this suggestion to B&B’s hummus recipe in the future.
This simple bean dip recipe that is a nutritional superstar and can also be modified slightly and served as a vegetable side.
Chipotle Soylicious Bean Dip can be made ahead of time and holds well in the frig for days. Just what we need . . . delicious, nutritious, and easy in time for Memorial Day!
Feel free to experiment and make appetizers your own using whole soybeans. You may be surprised by the results and the response from the crowd circling the table!
Enjoy!
~Karen
Recipe: Chipotle Soylicious® Bean Dip
Prep Time: 15 minutes
Cook Time: 15 minutes (for the refried bean version)
INGREDIENTS:
1 ½ cups of cooked black soybeans
¼ cup of chopped onion
1 Tablespoon of lemon juice
1 Tablespoon of canned chipotle peppers in adobo sauce – chopped
1 teaspoon of the adobo sauce
1 teaspoon of chopped garlic or ½ teaspoon of minced garlic
1 Tablespoon of chopped leeks (green stalk) or green onions
1 teaspoon of chopped cilantro
Salt to taste
Extra sliced leek or chopped green onions for garnish
A dash of Ground Chipotle Chili Pepper for an extra kick to garnish (optional)
¼ cup of plant based cheese (optional).
Directions:
Prep: Have your beans ready.
Cook dry black soybeans in an Instant Pot on the pressure setting at 3-4 minutes (will take a couple of hours to heat to pressure and cool down).
I cook mine ahead of time and freeze them. Thaw in the refrigerator or microwave.
Step 1: Mixing it up! You have options.
Add the black soybeans, chopped onion, lemon juice, chopped peppers, adobo sauce, and garlic to a small food processor and blend.
You can blend until the mixture is creamy or blend a little less time to create a chunky dip or refried bean side dish.
I blend my dip until creamy and if serving as a refried bean side dish, leave it a bit chunky and add two tablespoons of water.
Step 2: Add chopped leek/green onions, cilantro, salt to taste, and mix well. Easy Peasy!
Step 3: Decide how you want to serve the dip and garnish accordingly.
You have choices! You can garnish with leeks, chopped tomatoes, adobo sauce, cooked or roasted soybeans, ground chipotle chili pepper, or smoked paprika.
Refrigerate the dip until serving.
If serving as a hot dip or as a vegetable side, add the cheese and bake at 350 degrees for 15 minutes.
ENJOY!
