Dark Days (Super Bowl Edition): Three Layer Bean Dip

Lindsay — Mon, 07 Feb 2011 19:50:13 +0000

I barely know who’s playing this year. I’m just not a huge sports fan…but I do like the food tradition! if you want to speed things up, you can make this recipe from store-bought beans, sour cream, and salsa verde. Honestly,though, even making it all from scratch, most of the time it was hands-off. It just took a bit of planning to know to start the day before.

This recipe is adapted from Gena at Choosing Raw. Since our food focus is local and Gena’s is vegan, it’s a little different, but the inspiration and bean dip were all her.

Three Layer Dip

Ingredients:

Amount	Ingredient	Preparation	Where we bought it (* Union Square Greenmarket)
1 3/4 cup	Black beans	Cooked yourself or 1 can, drained and rinsed	Cayuga Pure Organics *
1 package (12 oz)	Mixed bell peppers	Or 2 peppers, chopped	Migliorelli Farm *
8 halves	Oven-dried cherry tomatoes	Soaked in hot water for 5 minutes and chopped	Hodgson Farm *
2 or 3 cloves	Garlic	The number depends on size. In the winter, ours are pretty small.	Keith’s Farm *
3/4 tsp	Cumin
1/2 tsp	Salt	If you use canned beans with salt, reduce this to 1/4 tsp.
1/4 tsp	Black pepper	Freshly ground
1 cup	Sour cream		Homemade
1 cup	Salsa verde		Homemade

Directions:

Layer One:

Heat the oven to 450.
Spread the bell peppers on a lightly oiled baking sheet and roast for 20 minutes, stiring halfway through. They should smell delicious and be browned in spots. Note: I regretted putting these directly on the pan, because it required a LOT of elbow grease to clean up. I’d recommend lining the pan with foil first.
While the peppers are roasting, blend the rest of the ingredients in a food processor until smooth, like refried beans. You might need to add a tablespoon of the bean cooking water (or regular water) to get things moving.
Let the peppers cool briefly and then add to the food processor with the beans.
Process until smooth. Taste to judge if you should add more salt and pepper and add if needed.
Spread in an even layer on the bottom of a 4 cup ( = 1 quart = 32 ounce) container.

Layer Two:
Spread 1 cup of sour cream (store-bought or homemade) on top of the beans. We used cream from Milk Thistle Farm and buttermilk from Tonjes Family Dairy.

Layer Three:
Spread 1 cup of salsa verde (store-bought or homemade, again) on top of the sour cream. We used salsa verde we canned this fall using green tomatoes from our friends’ garden (Thanks, Brian and Mary!) and peppers from Oak Grove Plantation.

Serve with chips and veggies. We used yellow, orange, and purple carrots (from Paffenroth Gardens), watermelon radishes, and gilfeather rutabagas (both from Windfall Farms).

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Dark Days (Super Bowl Edition): Three Layer Bean Dip