SMOKY BEAN AND PEA DIP
A quick easy dip that can be made a couple days in advance of a special event – like a holiday? These potent flavors go well with crackers or tortilla chips. Low fat considering the yield!
Makes 3 cups
15.5 oz. can pinto beans, drained and rinsed – I used GOYA brand
15 oz. can Le Sueur Young Sweet Peas, drained well – no need to rinse
2-3 lg. garlic cloves, peeled and coarsely cut
1/3 c. diced sweet onion
2 T. sweet green pickle relish
2 t. smoked paprika
2 t. onion powder
1/2 t. ground rosemary
2-3 t. liquid smoke
lots of fresh chopped cilantro – okay to include some stems from the top half of the bunch
1 t. pink Himalayan salt plus to taste
fresh grind black pepper to taste
3 T. extra virgin olive oil
3/4 c. diced sweet red roasted pepper
lots of fresh chopped cilantro for garnish
diced red roasted pepper garnish
chopped cilantro garnish
drizzle of extra virgin olive oil garnish
cracked pepper garnish
Triscuit CRACKED PEPPER & OLIVE OIL crackers
Place drained beans and peas, garlic, onion, sweet relish, smoked paprika, onion powder, rosemary, liquid smoke, fresh cilantro, salt and pepper in food processor. Process till well-blended.
Add oil and process again till as smooth as you can get it.
Transfer to bowl and add diced roasted pepper. Stir to distribute evenly. Refrigerate covered till ready to serve.
When ready to serve: Adjust for seasoning, restir dip to fluff up, then transfer to serving bowl.
Top with additional diced red roasted peppers and chopped fresh cilantro.
Drizzle with a little olive oil and sprinkle with black pepper.
Serve with Ritz Crackers and Triscuits or whatever you like. Tortilla chips also go well.
Notes: If you can’t find LeSueur peas, use a good quality canned pea.
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