Chris Kimball has five bean dip recipes in this month’s issue of Cook’s Illustrated. As I mentioned earlier, I made this Latin version of a bean dip for Cinco de Mayo. It came out fabulous, and was not a lot of work. This recipe included enough fresh ingredients; corn, cilantro and lime; to prevent it from becoming dense and pasty like most bean dips. 4-stars. I still plan to try another of his bean dip recipes, probably his Butter Bean and Pea Dip with Mint or Pink Bean and Lima Bean Dip with Parsley.
- I already had 1/2 bag of dried pinto beans in my cupboard, which I used in lieu of the canned pinto beans specified in the original recipe. I soaked the dried beans in salt water overnight, rinsed them the next afternoon and cooked them for about 45 minutes until they were tender. I substituted some olive oil for the two tablespoons of reserved bean liquid. However, I still left the canned beans in the recipe below, because canned beans make more sense in a recipe that lacks a long cooking time.
- I used regular plain yogurt rather than Greek yogurt, because that’s what I already had in my kitchen.
Rating: 4 stars.
How much work? Low.
How big of a mess? Low.
Started: 3:00 PM. Ready at: 4:00 PM.
Chris Kimball’s original recipe is here. My descriptions of how I prepare it today are given below:
1 small garlic clove
1/4 teaspoon grated lime zest
2 tablespoons lime juice
1 cup frozen corn
1 can pinto beans (15-ounce)
1/4 cup fresh cilantro leaves
1/4 teaspoon chipotle chile powder
1 teaspoon ground cumin
Pinch cayenne pepper
1/4 cup plain Greek-style yogurt
Extra-virgin olive oil
- Remove your corn from the freezer and allow to thaw.
- Peel the garlic and press it into a small bowl, then mix together with lime juice and zest. Set aside for 15 minutes.
- Pat the corn dry with paper towels, and reserve 2 tablespoons for later as a garnish. Reserve 2 tablespoons of the bean packing liquid by adding to the bowl of a food processor, then rise the beans. Cut your scallions in two ways, first cut the white and light-green parts into 1/2″ pieces. Second, slice the darker green part thin and on a bias.
- Add the following to the bowl of the food processor: rinsed pinto beans, corn (except for the reserved garnish), white and light-green parts of scallion, cilantro, 3/4 teaspoon table salt, chili powder, cumin, cayenne pepper and lime/garlic mixture. Pulse between 5 and 10 times until completely ground. Scrape down sides of food processor with a rubber spatula. Continue processing for 1 minutes, scraping down sides of food processor two more times.
- Add yogurt and process for 15 more seconds.
- Empty into a serving bowl and allow to sit at room temperature for 30 minutes prior to serving.
- Sprinkle with salt according to your taste. Top with remaining corn and scallion greens. Drizzle with a little olive oil and serve.