Suggested Recipes Kidney Bean Recipe

Fresh Seven Layer Kidney Bean Dip

refried dark red kidney beans

2 tsp extra virgin olive oil

1/4 cup finely chopped yellow or white onion (about 1/4 medium onion)

1 clove garlic, pressed or minced

1 tsp ground cumin

1 can dark red kidney beans, rinsed and drained

1/4 cup water

1/4 tsp salt

Fresh ground black pepper to taste

quick guacamole

2 medium avocados

1 tbsp lime juice

1/4 tsp salt

pico de gallo

1l arge tomato, chopped (about 1 1/2 cups chopped)

1/4 cup finely chopped yellow or white onion

1/4 cup chopped fresh cilantro

1 tbsp lime juice

1/4 tsp salt

remaining layers

1/2 cup salsa verde

Handful of chopped pickled jalapenos (optional)

Directions

To cook the black beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and a few dashes of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes. Add the garlic and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 3 more minutes. Remove the pot from the heat and stir in the salt and pepper. Taste, and add more salt and/or pepper if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Spread the beans into an even layer in a shallow, medium-sized serving bowl. To prepare the guacamole: Use a spoon to scoop the flesh of the avocado into a small mixing bowl. Add the lime juice and salt. Mash with a clean potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional lime juice and/or salt, if necessary. Spread the guacamole on top of the beans, leaving the outer ½" of beans visible for presentation value. To avoid watering down your dip, drain the salsa in a fine mesh colander, or use a fork to transfers the solids onto the guacamole, again leaving the outer ½" of the guacamole visible. To prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice and salt. Stir to combine, then use a fork to pile the pico on top of the salsa, leaving behind as much of the juices as possible. Top with a sprinkle of chopped pickled jalapeño, if using.