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I’m happy to be participating in my first Recipe Redux challenge. This month’s challenge is to develop a recipe using small sea creatures or sea vegetables.
I’ve been interested in learning more about using sea vegetables in cooking, so this presented a great project for me. We eat a lot of chili, tacos, and other Mexican specialties in our house, so I decided to zero in on kombu. This is a valuable seaweed product that improves digestion of beans when the beans are cooked with a small piece of kombu. It also infuses minerals into the beans, including iodine, calcium, magnesium, and iron.
This chipotle bean dip is a little spicy, very flavorful, and surprisingly addictive. Fortunately, you can eat as much as you want without unpleasant side effects thanks to the kombu!
Chipotle Bean Dip
Ingredients for cooking the beans
- 2 cups dry pinto or black beans
- 6 cups water
- 4 cups vegetable broth
- 1 inch by 2 inch piece of kombu
- Salt to taste
Ingredients for the dip
- 2 cups cooked beans you will have a few cups of cooked beans left over for another recipe
- 1 tbs. sundried tomatoes
- 1 tbs. chopped shallot or other onion
- 1 tbs. olive oil
- 1 tsp. chipotle in adobo sauce
- 1/2 tsp. salt
- 1-2 tsp. water
- Put the beans, the piece of kombu, and the 6 cups of water in a pot. Soak overnight for at least 12 hours.
- In the morning, remove the kombu and drain and rinse the beans. Place the beans and the kombu in a pot on the stove and add the broth and salt. Bring to a boil and simmer for about 90 minutes, checking periodically to see if the beans are tender.
- Drain the beans and remove the kombu.
- To make the dip, saute the shallot in the olive oil over medium-low heat for 2 minutes, or until tender.
- In the bowl of a food processor or high-powered blender, place the beans, sundried tomatoes, shallot with oil, chipotle, and salt. Process until smooth. If it seems too dry, add water one teaspoon at a time until you reach the desired consistency.
- Serve with tortilla chips, vegetable strips, or as a filling for tacos.
Homemade Beans Price Breakdown
Dry beans are so easy to prepare, and they’re much more affordable and tasty than their canned counterparts. At my Stop & Shop, I can buy a package of dry red beans for $1.39, and this package yields 10 cups of cooked beans. A can of cooked beans costs $1.19, and this is for 2 cups of beans.
Dry beans cost $.14 per cup of cooked beans.
Cooked canned beans cost $.60 for a cup.
Cooked beans in a can cost more than four times as much as dry beans.
With numbers like that, it makes a lot of sense to cook your own beans. And with a little piece of kombu, you won’t have to deal with the digestive issues that beans typically present.