Smoked Bacon{ish} Black Bean Dip

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Did you think I was going to forget to post a delicious Labor Day recipe?

Yah, that definitely almost happened.

Finally today, a light bulb went off.

I haven’t made a good dip in awhile, and there happens to be a container full of black beans in my fridge.

Problem.  Solution. 

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Smoked Bacon{ish} Black Bean Dip

So what is the bacon{ish} twist to this dip?

You know I didn’t put bacon in it!

It’s called Liquid Smoke.  But it’s more like liquid magic.

A little goes a long way, with this super smoky, liquid seasoning.  Along with a handful of other spices, you are left with a smoked, bacon-esque flavor.  Even the husband thought so!

To take this dip a little further, I thought I would add some roasted pepper + corn, for a few reasons.

  • flavor
  • crunch
  • color

I’m out of propane for the grill, but our panini grill pan worked great in its place.

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It only takes about 8-10 minutes to roast the peppers + corn and is worth the extra effort.  These veggies added so much flavor.

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Delicious, but slightly boring, smoked black bean dip.

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The addition of corn + peppers made things much more exciting. 

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Most was mixed in the dip, but I saved some to sprinkle on top.  And you know how I love sprinkles lately.

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This dip goes with just about anything.

  • tortilla chips
  • crackers
  • cucumbers
  • peppers
  • carrots
  • tacos
  • pita

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Or you can just eat it with a spoon…like I did from the bowl of the food processor.

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Smoked Bacon{ish} Black Bean Dip [yields ~1 3/4-2c] inspired by Kathy’s Tempeh Bacon

  • 1.5c cooked black beans [1, 15oz can], drained + rinsed
  • 3T olive oil
  • 1 garlic clove
  • 1/2t liquid smoke [hickory flavor]
  • 1/4t Bragg’s/tamari/soy sauce/
  • 3/4t ground cumin
  • 1/2t fine grain sea salt
  • 1.5t pure cane sugar
  • pinch of smoked paprika
  • black pepper
  • 1/4c red pepper, once roasted [opt]
  • 1/3c roasted corn [opt]
  1. Grease your grill with a high-heat oil [I use sunflower], or a grill pan, and preheat to med-high ~400*. 
  2. Slice the red pepper and place on the grill pan along with an ear of corn, or with 1/3c frozen corn.
  3. Let roast for 7-10min turning 3-4x, until softened with nice char marks.
  4. While roasting, process the 1 clove of garlic in your food processor.
  5. Add in beans, olive oil, liquid smoke, cumin, soy sauce, salt, sugar, smoked paprika and pepper and process until smooth, scraping down the sides + bottom of the bowl to incorporate all ingredients. 
  6. Taste, and add more salt/pepper if needed.
  7. Chop roasted pepper + cut corn off the cob [unless using frozen], and reserve about 1T of each.
  8. Empty dip into a bowl from the processor and add in the remaining pepper + corn.
  9. Pulse around a few times and then stir into the bean dip mixture.
  10. Transfer to a new bowl, if desired, and sprinkle with remaining pepper + corn.

*Store in a sealed container in the fridge for 3-4 days.

*If you want a little heat, add cayenne pepper to taste.

*If you don’t have liquid smoke [costs about $2], try adding 1/2-1t smoked paprika or a chipotle seasoning, to get a nice smoked flavor.  It won’t be exactly the same, but still delicious.

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Great to bring to a party.

Or just eat by yourself.

Either way, it’s not going to last long.

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Happy long weekend!!

I’m off to the market this morning, then hopefully getting in a workout, watching the Ohio State game [GO BUCKS!!!], then off to check out Tour de Fat.  Has anyone ever been to Tour de Fat?  This is my first year going, and I'm pretty excited.  It’s hosted by the amazing + generous brewery, New Belgium.  Seriously, this brewery is always doing great things for the community + beyond.  Lucky for us, since New Belgium is in Fort Collins, we always get a Tour de Fat!  If you’re headed there today, be on the lookout for me!

Yes folks, the Tour de Fat will once again be meandering and pandering through 13 U.S.
cities spreading the good word about the positive societal offerings of the bicycle.
Along with our exceptional ability to roust a city's inner-cyclist, in 2011 we hope to drive
our message even deeper by bringing you the biggest, most enjoyable traveling bike festival
that we know of. [source]

Ashley