It’s OK To Be In The Can: Spicy Easy Bean Dip

spicy bean dip vegetarian recipe

It’s in the Can

I heart my iPhone 5…even though it has some glitches. Like I had to get the speaker replaced when all noises – text pings, Twitter tweets, phone chime, email bings etc stopped. And, for whatever reason…when my phone reaches 35% battery and I try to take and post a picture (sort of the way of life of a food blogger) it just shuts off. Telling me in it’s own Apple way that it’s done with the social media thing for that day. I’m OK with it, though.

iphone 5 texting vegetarian corn dip

Heat

One thing that does drive me crazy is the auto text correct. Sure, generally, the phone is right and I mean to type rosé, not rose. The phone seems to have picked up on summer wine season. So smart.

But, I almost…wait, I actually never mean to type that ‘I’m in the can.’ For whatever reason – maybe it’s because the iPhone speaks ‘Californian’ and those people don’t take cabs like we do in NYC – the iPhone refuses to accept that I’m in the ‘Cab’ not the ‘Can’. Can’t tell you how many times I’ve had to text ‘I mean Cab, not Can’ to people who are waiting for me and now think I have an ‘issue’.

That said, there are times when it’s OK to be in the Can….Like when people are coming over and it’s national hot and spicy food day and you need to quickly get an appropriate array of appetizers ready.

My most recent favorite mix is:

Spicy Easy Bean Dip (serves a bunch – but lasts two days, so just make it all)

Tiny Apartment Tips:

  1. You should probably always have these ingredients on hand, they don’t take a ton of space and last a long time…Oh, and they’re inexpensive too
  2. You don’t need or have room for an electric can opener…I was guest chef-ing…and the kitchen had one…fun, but sorta silly and a space waster for NYC apartments.

Ingredients:

  • Gindo's Spice of Life fresh and spicy pepper sauce

    That’s Hot!

    2 Cans Shoe-Peg or Whole Corn Kernels

  • 1 Can Black Beans
  • 1 Can Garbanzo Beans
  • 1 Avocado
  • 1 Bunch of Cilantro – Like a hearty handful of leaves
  • 1/2 Medium Red Onion
  • Gindo’s Spice of Life Fresh and Spicy Honey Habanero Pepper Sauce…You can use the green mild sauce or the original Pepper Sauce but since it’s National Hot and Spicy Food Day…Go for the gusto!

Pay attention – this is tricky…

1. Open the cans of corn kernels and pour into the bottom of a large mixing bowl

2. Open the can (or box, sometimes it’s a box like 365 brand at Whole Foods) of Garbanzo Beans, drain, and pour into the bowl

bean dip recipe vegetarian dips hot an dspicy

This is exhausting!

3. Dice the 1/2 red onion and pour dices in

4. Open the can of black beans, rinse thoroughly, and throw them in the bowl

can opener electric bean dip vegetarian recipe

Who still has an electric can opener???

5. Chop up the cilantro – chop it pretty well…and, yes, if you absolutely hate cilantro, you can use parsley… whatever makes you happy. I don’t judge.

6. Pour 3 TBSP-ish of the salad dressing over the mixture

7. Toss in a few dashes of Gindo’s Spice of Life Fresh and Spicy Pepper Sauce – this’ll get your guests to go ‘hmmmm…wow!’ as the heat hits their tongues. Don’t be afraid here, the smooth taste of the garbanzo beans and the cool, fresh, sweet avocado will balance out the spicy hot sauce.

vegetarian bean dip hot and spicey

I guess at the amount of the dressing – it’ a pretty design!

8. Mix…just get in there and mix

bean dip vegetaran cold dips

This really is TOUGH

9. Cube up about a whole avocado and gently fold in…This part isn’t shown, because our avocados weren’t ripe enough and we had to do without…But, I recommend including them if you can

This dip is best if allowed to sit, chill for a while – at least 2 hours…The flavors all meld together and add to the deliciousness.

Serve with the dippers – you know the Tostito Scoops corn chips…

I can’t really think of an appropriate time to text anyone that you are ‘in the can’…still can’t figure out why my iPhone wants me to say that. Unless the iPhone thinks that somehow I’m shoe-peg corn or black beans or garbanzo beans. Then, being in the can is totes OK.

Happy National Hot and Spicy Food Day! Enjoy the dip!

Fact: Cooking With Kids Is A Ball

monkey bread cooking with kids

Most Fattening Thing Ever

As the little people (not short, but younger) in your life age, they become much more creative, interesting and culinarily challenging.

I’ve just returned from a weekend of kids-cooking in Cincinnati with my niece and nephew (oldest brother’s kids). I used to get away with simple recipes like pancakes and cupcakes and fried chicken… But, now the kids are older and demand more from our kitchen creations.

When my middle brother visits my niece and nephew, he entertains the kids with movie making, science experimentation, Harry Potter regaling and intellectual conversations. He’s a Potter Scholar, Science Junkie and PHD in Philosophy – please address him as ‘Dr. James’.

My visits, though, involve intricate meal planning, grocery list organization, food procurement, inspired baking and cooking.

It starts weeks in advance of my arrival. The kids are old now – 14 and 13. So, I email them proposed menus and we go back and forth via text and email in the days leading up to my visit to solidify a weekend’s worth of kitchen entertainment.

Several criteria for each creation must be met.

Firstly, the culinary endeavors must include an element of artistry.

The Hunger Games Katniss drawing

Katniss by Meggie

anniesdishlist icon

Colored in Post

My niece is an amazing artist – like really good. She gets it from my brother – actually, both brothers draw. I, on the other hand, can barely scratch out a stick figure.

In addition to my niece’s inspired cartoon characters – the AnniesDishList icon – she does incredible portraits.

Secondly…we must satisfy their yen for all things scientific.

nasa john glenn jim lovell astronauts

Real Astronauts

My nephew has been fascinated with science and space since birth. At 14 he has met John Glenn, been to Cape Canaveral, experienced Zero G and has already targeted three universities. Cal-Tech has a partnership with the Jet Propulsion Laboratory (he’s visited) and preps students to join this elite group of scientists. Stanford has the leading research lab for his rare skin condition. And… MIT…because, well, it’s MIT.

dramatic dog cooking with kids

Broken Paw Act

Lastly, we like to layer in a hint of the dramatic. My people are a dramatic people. It’s genetic and inescapable. In my brother’s family, even the dog is dramatic. Unlike most dogs, their dog, Fred, hates going outside. The tiny hypo-allergenic pooch starts to shake with terror the moment he catches a glimpse of his harness and leash. Here’s a pic of the dog trying to avoid a trip out into the snow and cold by faking, yes faking, a paw injury. Apparently, the dog does this every time he’s confronted with the terror of venturing outdoors. Oy!

So the weekend kitchen challenges had to incorporate art, science and drama.

For snacks, we selected a spherical theme. (Everything below is like OTT fattening…don’t judge. They’re very thin, active kids).

Monkey Bread: artistic abilities tapped as we strategically placed dough balls in a pie plate.

monkey bread cooking with kids

Monkey Bread: Most Fattening Thing Ever

I’m not sure why it’s called monkey bread…It should maybe be called super fattening, sugary, buttery bread balls of gooey goodness. We carefully melted an entire stick of butter and then stirred in brown and white sugars and cinnamon. Once the sugars disolve, the resulting gooeyness is creatively poured over every inch of the dough balls before the entire thing is baked in the oven.

Next….Not too dramatic or scientific…but, creative and relatively goodish for the kids and satisfying our spherical theme…We made spinach party poppers. One might argue that the spinach element balanced out our not so healthy Super Bowl weekend indulgences of guac and chips, monkey bread, pancake breakfast etc. One might argue that for sure.

spinach balls appetizers

Parmesan Spinach Balls

Spinach Party Poppers. may be the best way to get kids to eat spinach. And, represented the vegetable portion of our weekend food fest.

Satisfying the scientific challenge was probably the toughest part. In advance of my arrival, my nephew had proposed a series of molecular gastronomy recipes (damn Internet). All of the recipes included ingredients you just can’t get at the local Kroger like Sodium Alginate, Agar-Agar and Calcium Lactate. Some of the recipes included tools not found in most kitchens like an ISI Whip or a Flux Capacitor…at least it may as well have called for one.

We tried to find what we needed. We even called every Brookstone in a 25 mile radius looking for the Molecular Gastronomy kit…And, some super gourmet organic-y food specialty store in Kentucky in hopes of finding any one of the necessary ingredients or tools. But, no go.

So…as we had no ISI Whip we improvised and used a medical syringe to create mozzarella balloons. In the end, the cheesy balloons were as simple as heating up the mozzarella in simmering water. Then wrapping the malleable cheese around the tip of a syringe and inflating the cheese with air. My nephew initially wanted to use my brother’s bike pump – but, if you’ve seen ‘This is 40’, you know no self-respecting 40-something biking enthusiast father would allow that.

molecular gastronomy

Mozzarella Balloon – syringe technique

These were pretty cool. In the Molecular Gastronomy recipe, one can fill the balloons with herbs, spices or other tantalizing aromas by infusing them through the ISI Whip….We were just happy to inflate the cheese and then proudly display the inflated cheese creation.

Meggie ItalyShane ItalyI like that the little people are like real people now. I’m a little biased, and they really are challenging, interesting, interested, funny, smart, creative great kids. In total over the course of three days, we made over 10 culinary creations. And, even though every dish might not have met the artistic, scientific, dramatic challenge, cooking with these two was really a ball.

Bacon Makes It Better: Bacon-Y Bean Bundles

french green beans bacon evoo

Nestled and Oven Ready

Everyone’s family has different rules about what and how much a child must eat at any given meal. Some families go with praise cheering their kids who are members of the ‘clean your plate club’. Others threaten punishment if kids didn’t finish every morsel on their plates.

Salisbury steak

Salisbury Steak ’70’s Style

In our house, we just had to try what was served. I’m not saying that if we hated it that something else would be served. I’m just saying that even the most detestable of dishes had to be at least sampled. Once taste tested, we could decide whether to eat on or go hungry. There were a few key dishes in the dinner rotation at our house – your basic chicken, fancier chicken and dumplings, Salisbury steak, breakfast for dinner – all easy and kind to the pickiest of kids. But, for the most part, we were pretty easy to feed. OK my type-A brother had to change forks and plates between courses, cuz like one food can’t touch another – but that was probably the biggest challenge.

There was really only one staple in my mother’s dinner table rotation that killed us….Liver. Like pan fried liver ’70’s style. It was dry and sorta smelly and chewy and….Hated it.

So, charged with having ‘at least one bite’, my brothers and I had a strategy. Cut the tiniest of tiny pieces of the stuff, wrap it in 4-5 pieces of bacon, fill a large cup with water and swallow the bacon wrapped ickiness whole.

Since then I’ve known that I can eat almost anything if it’s wrapped in bacon. Bacon makes the worst things tolerable and the best things even better. I like green beans and have noticed that they tend to go unfinished when served alongside other sides like potatoes. One way to ensure that your beans are consumed is to wrap them in bacon.

Bacon-Y French Bean Bundles (Serves 6)

Ingredients:

  • green beans pricechopper

    Pre-Washed is the way to go

    1 bag of prewashed french beans – yes, you can use regular green beans, but I like the smaller more delicate taste of the French beans – they sell these bags everywhere now. Ours were from Price Chopper upstate.

  • 9-10 pieces of bacon cut in half
  • 2 TBSP extra virgin olive oil
  • 2 TSP of freshly grated parmesan cheese

You can also sub out the EVOO + Parmesan Cheese and use an Italian Parmesan Salad Dressing instead….

Preheat oven to 375 degrees

1. Wrap 5-6 beans in one half-slice of bacon and lay in a baking dish

green beans and bacon

Wrapped and Ready

2. Repeat until 2-3 bundles per person are created and the bundles are nestled in the pan

3. Sprinkle the bacon-y bean bundles with the olive oil and parmesan cheese

side dish bacon wrapped beans

Gently Sprinkled with EVOO and Parm

4. Bake for :45 mins to 1 hour – until beans are well roasted and bacon is fully cooked

french beans in bacon recipe

Beans & Bacon Well Crisped

5. Serve 2 – 3 bundles per person

That’s really it.

In my own apartment, I do subscribe to the ‘just try one bite’ philosophy. Doesn’t always work. But if I can eat ’70’s style pan fried liver, the toughest of taste buds can certainly give bundles of bacon-y beans a try.