Saturday, January 19, 2013

Easy Bean Dip

What a cold, grey, lazy Saturday here in Southwestern Ontario. Nothing better than a warm, cheesy and HEALTHY treat as we snuggle up by the fire to watch a little marathon tv (starting with season 1 of The Cosby Show). Life is good :) ... and so is this easy bean dip!!

olive oil
1 can lentils, drained and rinsed
1 can kidney beans, drained and rinsed

4 tsp dried minced onion
3 tsp chili powder
1 tsp cornstarch
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp dried oregano
1/8 tsp cayenne pepper

1 cup taco sauce (Ortega is our favourite!)
1 (16oz) can refried beans (Refried Black Beans with JalapeƱos from Trader Joe's are amazing!)
1 (4oz) can chopped green chilis
1 cup shredded cheddar, Monterrey Jack ... or, while not the healthiest, white American cheese

Preheat the oven to 400 degrees. In a small bowl combine seasoning ingredients.

Using a large skillet, heat a little olive oil. Add lentils and kidney beans. Stir until heated through.

Add seasonings and stir, allowing the seasonings to open and become fragrant - about 30 seconds.

Add taco sauce, refried beans and chilis. Smash and stir (a potato masher is quite handy for this).

Fill half a baking baking dish with the beans, top with cheese. Spread on another layer of beans and top with more cheese.

You really could eat it just like this. BUT ... if you wait until it's baked - MMMMM!!!  Even better!
I had a little bit of extra beans, so I made a mini dish for Matt's lunch Monday.

Bake for 10 minutes. Turn the oven off and the broiler on HI. Broil until the cheese is toasted and bubbly - about 3 minutes.

Unfortunately in the wintertime, the tomatoes aren't as good ... but I could definitely imagine chopped, garden fresh tomatoes all over the top with a squirt or two of lime juice. Mmmmm!!!  Serve with your favourite chips and enjoy! :)

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