Best 4 West Indian Bean Dip Recipes

WEST INDIAN BEAN DIP

Steps:

• (If you want to use bacon, cook it and drain it. I don't really like meat, so I just omitted it).
• In reserved fat (or just nonstick cooking spray!) cook onion and garlic with salt and pepper to taste over moderately low heat, stirring, until softened and pale golden.
• Add chili powder and cumin and cook, stirring, 1 minutes.
• Add beans and cook, stirring, 5 minutes.
• In a food processor purée bean mixture with all remaining ingredients except bacon until smooth and transfer to a bowl.
• Crumble bacon (if you want!) and stir into dip with salt and pepper to taste.
• Dip may be made 1 day ahead and chilled, covered.
• Bring dip to room temperature before serving so you don't break tortilla chips!
• Serve dip with tortilla chips or crudités.

WHITE BEAN DIP WITH PINE NUTS

Steps:

• Place the pine nuts, basil, and oregano into a food processor. Cover, and pulse 2 or 3 times to finely grind the nuts. Add beans and garlic; process until smooth, about 30 seconds to 1 minute. Pour in the lime juice, tomato, salt and pepper, and pulse 2 to 3 times until mixture is smooth and spreadable. With the food processor running, drizzle the oil into the dip. If mixture becomes too thick, add a tablespoon of water at a time until the dip is the right consistency.
• Refrigerate at least 2 hours or overnight to blend the flavors before serving.

WHITE BEAN DIP

Steps:

• In a food processor, combine 2 cans (15.5 ounces each) rinsed and drained, 3 tablespoons 1 to 2 tablespoons and cup water. Process until smooth, adding more water if necessary. Add 2 teaspoons finely chopped and pulse until combined. Season with and Transfer to a serving bowl and drizzle with a little oil.

WEST INDIAN RICE AND BEANS

Steps:

• Combine 2 cups vegetable broth, kidney beans, coconut milk, minced jalapño chili, thyme and allspice in heavy large saucepan. Bring mixture to boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer mixture uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes.
• Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by 1/4 cupfuls if mixture seems dry, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions and serve.