I know what you’re thinking. Black beans and pomegranates?!?! Well, don’t knock it ’til you try it. Last week I was in charge of refreshments for a mid-morning get together. I didn’t have much time to get to the store, so I had to make use of what I already had in my pantry. I made a simple black bean dip and some homemade tortilla chips and threw together some banana and nutella muffins, sliced some cheese, cut up some apples and remembered I had a pomegranate in the fridge that I had no immediate plans for. As everyone at the get together would have children in tow, I also made up some quick PB& J roll ups (I will post later because they came out pretty cute.)
It actually was not I who paired the bean dip and the pomegranates together. I had simply brought the pomegranates as another fruit option, completely separate. However, when snacking, a new friend of mine complemented the dip and chips. She said she especially liked it paired with the pomegranate. Hmmmm….I immediately mixed a few seeds into my dip and tasted it.
Oh, did it taste good. The salty and smoky bean dip accentuated with a sweet burst from the pomegranate seeds, which also proved to add a bit of crunch to the otherwise smooth texture of the dip. I was hooked. I would have usually left any extra snacks for my hostess, if she pleased; but I admit, I selfishly took home the rest of the dip and the pomegranate seeds and devoured them for lunch a short time later.
When I made the dip, I had no plans to blog about it. It’s almost too simple. But I had to share this combination. You see, we have all been fighting terrible colds for almost a week. My husband was kind enough to devote some time in the kitchen cooking up enough food to feed us through the week, as it didn’t seem that I was going to be in much shape to do it. I hadn’t had much of an appetite over the last week, but the one thing I haven’t been able to get out of my head was the dip. So now that I’m on the upswing, the first thing I set to do in the kitchen was make more of the dip. Also, this is the reason as to why this post is a bit late, I know it’s not Monday, but I could barley lift my head off the couch, so blogging was out of the question the last few days.
Anyway, I thought this was a good make-head dish for entertaining because it really does taste best if the dip is made and refrigerated overnight to allow all of the flavors to come together. With with holiday season upon us, it is always good to have a few go-to recipes for entertaining that can be made ahead of time, and this one will surely be showing up in whatever entertaining we do!
Black Bean Dip with Pomegranate Seeds
1 12 oz can of black beans
2 tablespoons cumin
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro, chopped, plus more for garnish
2-3 tablespoons pomegranate seeds
Place beans (beans and liquid from the can,) cumin and lime juice in a sauce pan over medium heat, bring to a simmer to warm the beans through. Remove from heat and add the cilantro. Puree the mixture until smooth. Refrigerate the dip, covered several hours to overnight.
To serve, uncover the dip and sprinkle the pomegranate seeds and cilantro over the top. Serve with bread sticks or tortilla chips for dipping.
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