Tag Archives: bean

Bacon Bean Dip

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One can of Beans with Bacon Soup

8 ounces of sour cream

 8 ounces of Monterey Jack jalapeño cheese

 1/4 teaspoon of chili powder

 Mix all and heat in 350° oven for 25–30 minutes

 Serve with Scoopers

 

 

 

BEAN AND GOAT CHEESE SALAD

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    • 1 pound dried small white beans (Navy), picked over, soaked overnight in cold water and drained

    • 6 cups chicken stock

    • 3 carrots peeled and cut into ¼ inch dice

    • 2 bay leaves

    • 2 cloves garlic minced

    • 1 ½ T. grainy Dijon mustard

    • 1/3 cup fresh lemon juice

    • 1 ¼ cups olive oil

    • S & P to taste

    • 1 medium red onion chopped

    • 12 ounces Montrachet goat cheese crumbled

    • ½ cup pine nuts toasted

    • 1 bunch of parsley chopped

Place beans, chicken stock, carrots, and bay leaves in a large saucepan.  Heat to boiling, skimming off any foam that rises to the surface.  Reduce heat and
simmer uncovered just until the beans are tender (about 30 minutes).  Remove from heat and drain.  Meanwhile mix the garlic, mustard and lemon juice in a small bowl.  Whisk in the oil and season to taste with salt and pepper.
Toss the warm beans with the dressing.
Add the onion, goat cheese, pine nuts and parsley to the salad and toss
to combine well.  Serve at room temperature.  Makes 8-10 servings.

TEX MEX DIP

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  • 1 can Frito Bean Dip

  • 2 small or 1 large avocados

  • 1 package of Taco seasoning

  • 1 cup sour cream

  • 1-2 tomatoes chopped

  • ¾ cup chopped olives (black/green or both)

  • ¾ cup chopped green pepper

  • ½ cup chopped onion

  • 1 ½ cups cheddar or Monterey jack cheese shredded

In a 10” Pyrex pie dish or circular casserole, layer bean dip, mashed avocado (mixed with a little lemon juice), mixture of Taco seasoning and sour cream, chopped vegetables.
Top with shredded cheese and serve with Taco chips.