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.
Filed under: Breakfast, Snacks | Tags: black beans, chorizo, Huevos rancheros, Pita, Pizza
This pizza idea came about pretty simply: it’s monday, which means Mexican food(well I’m not actually sure huevos rancheros are mexican….) and it’s Memorial Day, which means grilling. It’s been a long, but fun weekend, so I’ll keep this post short and sweet; or maybe I should say short and spicy!
Grilled Huevos Rancheros Pizza
1 cup Spicy Tomato Sauce (I used the left over sauce from my Grilled Hamour we had earlier in the weekend)
1 cup Shredded Colby jack cheese
1 link chorizo (I used Spanish chorizo but mexican would work well too!)
1 12 oz can black beans
1/2 teaspoon cayenne pepper
1 teaspoon cumin
2 tablespoons vegetable oil
2 large pitas
1 lime, sliced, for garnish
fresh cilantro for garnish
salt/pepper to taste
To make the black bean puree: Combine black beans, cayenne, cumin, salt and pepper. Using an immersion blender, puree until smooth. If the mixture is too thick, add water to thin and adjust seasonings.
Slice the chorizo and saute over medium heat until cooked and slightly crisp, being careful not to burn it. Drain all but 1 tablespoon of the drippings. Add vegetable oil and return to medium high heat. Fry eggs 1-2 minutes per side until the whites are cooked*
To assemble the pizza: Spread tomato sauce on each pita and top with cheese. Add chorizo and then fried eggs. Grill pizza until pita is crisp and cheese melts. Drizzle black bean puree and sprinkle cilantro on top. Serve with lime wedges.
*You could also crack the eggs on to the pizza once it’s on the grill instead of frying them first. Then you would grill until the whites are set, but the yolks are still runny. I didn’t do it that way because it’s been over two months since we moved here and my husband and I are just now able to eat the eggs without getting sick. I didn’t think I should push it with runny yolks.