Wednesday, January 23, 2013

Black Bean (Chard and Cashew) Dip

Today's inspiration comes from.....
..having a really huge bag of blue corn chips and nothing to dip them in. beans leftover in the fridge. urge to get fresh greens into my kids.
..and cashews.

This week, which may forever be known as Cashew Week, I finally tried my hand at cashew sour cream.  It was good and seemed at home in our burritos, but it needs some improvement.  Last night we had our old reliable cashew "Alfredo" with broccoli; clean plates all around.  Tonight I was planning on making this recipe from with a little variation, including replacing the cheese with cashews, but I just used them all up in this dip.  By the way, it was worth it.

Black Bean Dip, with Chard and Cashews

1/2 cup raw cashews, soaked at least 20 minutes
1/4 t ground cumin
1/2 t chili powder
1 t granulated garlic
salt and pepper, to taste
juice of 1/2 lemon
1/4 c water
1 handful of Swiss chard- no need to chop it or remove the stems (or kale- with stems removed)
    Add these ingredients in a blender or food processor and process until it blends together.  Then add:
1/3 c chopped onion
1/2 c chopped red, yellow, or orange bell pepper
    Pulse again until onions and peppers are finely chopped, and then add
1 can black beans, drained and slightly rinsed or ~2 cups cooked black beans
  Pulse again until you don't see whole beans.

And, you're done!
If you'd like to cut the fat down, you can omit the nuts altogether.  They do add a slight creamier texture, but you can likely obtain that by pureeing the beans longer in the end.  If you choose to omit them, you may need to then cut back on the water, using just enough to help your greens along.
Enjoy with fresh veggies, chips, etc.  

No comments:

Post a Comment