Bean Bonanza and Super Bowl ideas

I am like one of Pavlov's dogs...as soon as the clock hits noon, I'm looking for lunch.  Today, even though I was starving, it was only ten of twelve, and I have this thing about not eating before noon, so I decided to kill a few moments by checking out new food blogs. I hit the jackpot when I discovered my little kitchen, and the big bean IMBB 11 going on. As I read through the 72, yes 72 entries from fellow food bloggers, and all of their fabulous bean recipes, I became ravenous. There's a lot of really good stuff here, and my little turkey sandwich seemed suddenly sad, and uninspired.  I ate it anyway, and took notes. I will be trying some of these recipes, especially macbebekin's Thai Peanut and Black Bean Soup, and Donna at There's a Chef In My Kitchen's Hummus spiked with blue cheese and carmelized onions and then there was Gastronome's Nacho Soup a tantalizing sounding black bean soup with shredded chicken, grand marnier, cumin, coriander, chipotle pepper, carmelized onions, and a shallot relish which includes ginger, lime, and cilantro.

So, it got me thinking about some of favorite bean based dishes.  These two appetizers are easy, fast, and ideal for super bowl parties.  Go Pats!

Nachos Supremos

This is based on my favorite local Mexican restaurant, Sam Diego's, in Hyannis, and Plymouth, MA. I've been going here since I was in high school, when we used to race to get here after work, just in time to order, before the kitchen closed at midnight. Oh, how the waitresses must have hated us!

1 can refried beans, your favorite brand.

1 cup shredded cheddar cheese (I use taco blend, mix of cheeses and seasoning)

salsa

diced tomato

sour cream

guacomole--(Killer recipe to follow)

tortilla chips

Pre-heat oven to 350 degrees. On a cookie sheet, spread a circle of refried beans about 1/3 inch thick. Spread a thin layer of salsa over, stick tortilla chips all around the edge, tucked under about a half inch, and then cover it all with the shredded cheese. Bake for about ten minutes or until cheese is hot and bubbly. Serve with sour cream, tomato, and guacamole on the side.

Guacamole

This is an adaption from the most amazing guacamole I've ever had, made tableside at Rosa Mexicano's in New York City. I've never been to a busier restaurant on a Monday night. It didn't take long to understand why.  When we sat at the bar, watching the bartenders whirl about making margaritas, they didn't hesitate to suggest the guacamole. Once we were seated, we saw that just about every table had ordered it.  Our waiter made it in front of us, in a big stone bowl, like a giant mortar and pestle. First he sliced the avocado in half, removed the pit, then sliced downward quickly and then across, and then squeezed the tiny pieces into the bowl. Next came chopped onion, tomato, jalapeno, cilantro, garlic, and lime juice. He mixed it roughly, then we tasted. Pure heaven.

To do it yourself, one avocado, about a quarter of an onion, half a tomato, one jalapeno, a tablespoon of chopped fresh cilantro, and a tablespoon of fresh lime or lemon juice, salt and pepper to taste. Using two forks, mash everything together until it is as smooth or as chunky as you like.

Cheesy Artichoke, Feta, Hummus, dip

One of the girls in the office brought this in, and we all fell in love. It's delicious, quick, and easy as can be.

2 cups hummus ( I like to use roasted red pepper)

1 cup shredded cheddar cheese

1/2 cup sour cream

1 can artichoke hearts, in water, drained, and chopped

1/4 cup shredded carrots

1/2 cup feta cheese

Mix everything except the feta.  Sprinkle feta on top. Microwave for about two minutes or until feta starts to melt. Serve with tortilla or pita chips.

Enjoy!

Pam

Comments

[Marley]

Totally drooled on the last one...that dip sounds amazing and I'll have to try that. How can you go wrong with hummus, sour cream and artichokes?!

= )