Rebel Bean Dip

Ingredients:
1 large onion
6 garlic cloves
2 cans of black beans
1 can of refried beans
1 jar of salsa
2 poblano peppers
3 habanero peppers
1 bunch of kale greens
10 cherry tomatoes
1 bell pepper
4 sprigs basil
2 sprigs of parsley
Olive oil
Salt
Pepper
4 ears blue corn
Brown rice cooked according to packaging instructions
Optional: 1 C pineapple juice

Directions:

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Andre chops garlic

Saute onions and garlic in an oiled pan for 10 minutes.

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Tiffany shucks the corn

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Fred removes corn from boiling water

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Darren cuts the corn off of the cob

Boil water for the corn. Once boiling, add corn and cook for 15 minutes.

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Andre dices green pepper

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Andre dices poblano pepper

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Allen adds kale

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To onions and garlic add peppers, kale, tomatoes, and salsa. Let simmer for 15 minutes, stirring occasionally.

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Add blue corn

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Add beans and stir until desired consistency is reached, about 20 minutes.

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If the dip is too thick, add pineapple juice in 1/4 C increments. Add basil and parsley and remove from heat. Serve with rice or whole wheat tortilla chips.

An alternative, traditional recipe can be found here


Aug 03, 2011 | Category: Cooking, Recipes | Comments: none



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