Black bean goat cheese dip |
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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 8 |
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Ingredients:
1 tablespoon(s) olive oil (plus more for brushing) |
1 small onion chopped |
2 clove(s) garlic minced |
1 1/2 teaspoon(s) cumin seeds toasted and ground - use more if you use ground |
2 can(s) black beans drained and rinsed |
1 cup(s) chicken broth |
salt & pepper to taste |
2 large poblano peppers |
1 bunch(es) scallions sliced |
1/2 cup(s) coarsely chopped cilantro |
1 log(s) fresh goat cheese (11 oz) |
tortilla chips or stacy's multigrain |
Directions:
1. ) In large saucepan, heat olive oil over medium heat. Add onion and garlic - cook until softened, about 5 min. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5-7 minutes. Season with salt and pepper. Let cool.
2. ) Place poblano peppers directly on a burner over a medium low gas flame. Turn regularly with tongs to blacken skin, 10-15 minutes. Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.
3. ) Preheat oven to 375 degrees. Spread 1/2 bean mixture in bottom of 1 to 1 1/2 quart souffle or baking dish. Top with 1/2 cheese, crumbled and half of pepper mixture. Repeat layering once more. Place on a sheet pan and bake 45-50 minutes until bubbling.
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