Spicy Cheesy Black Bean Dip

Unfortunately my camera battery was dead when I decided to prepare this dip, but I have to share the recipe because it was so good.

I sauteed chopped jalapenos, garlic, onion, and added salsa in a pan with olive oil. The amount of these ingredients necessary is dependent on how much you're making and how spicy you want to be, So do whatever looks right. After this, I added 2 cans of black beans, mostly drained, and leftover corn into the mix. Then I added salt, pepper, chili powder, and cilantro. Cover and continue on the next step.

In another pan, I've been brewing another part of this dip. I used one cube of chicken bouillon and 2/3 cup of water, and 1/3 cup of milk and a tablespoon of butter. I let the bouillon dissolve then added shredded cheddar cheese and stirred the mixture thoroughly before adding it to the beans.

Combine the pans and stir.

I put the mixture in a blender then topped it with cheddar cheese. I'm sure a food processor will work better, but this blender worked just fine, and it was delicious. It made a lot of dip too. So two cans might work well for a party, and one can of black beans may be all you need for your personal dinner.

Black bean salad

As much as we all love barbecuing on the regular in the summer, sometimes you just want a fresh veggie fixing, outside of your standard salad. Here’s a great tasty solution.


Ingredients:
- 2 cups of black beans
- 2 cups of brown rice
- 1 red bell pepper
- green onions
- 1/2 head of cilantro
- 2 tomatoes
- 1 avacado
- 1 fresh corn on the cob
- 1 lime
- a crap ton of garlic

Preparation:
1. Cook 2 cups of rice and boil your corn on the cob, and then you’re ready for the fun part.


SIDENOTE: I've personally never been good at cooking beans. In my experience, they've always turned out way undercooked. Learn the secret to the art of beans here. Super helpful.

2. Chop 1 red bell pepper (keep the seeds if you like it spicy), 1/2 a head of cilantro, a few green onions, a lot of garlic, and 1 tomato. Make it chunky or fine, however you like.




3. Cut the corn kernels off the cob once fully cooked.
4. Mix in veggies with your 2 cups of cooled brown rice and black beans.
5. Add some garlic salt, chili powder, and black pepper to taste.
6. Don’t forget about a little or a lot of hot sauce as well. I used Arrogant Bastard Ale’s (yes, as in the beer) Jalapeno Heat hot sauce.
7. Squeeze one entire lime into the mix, and let it cool off in the fridge!
8. Garnish with some sliced avocado and more hot sauce if you like, and you're good to go!


For a little extra something, take a few of your favorite tortilla chips and sprinkle a little olive oil, chili powder, red pepper, and garlic salt over them. Bake at 300° for 5 minutes, and some cheese to the top after about 2.


Pair it with a nice light beer, like New Holland’s Golden Cap Saison Ale, which goes great with citrus and garlic, which is perfect for this dish.



All in all, this meal cost me less that $20 to make and I ate off of it for 3 days. You could feed 3 or 4 people no problem, what so ever. Cheap. Tasty. What more could a broke college student with a crazy appetite hope for? Enjoy.