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Chipotle Bean Dip

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This chipotle bean dip is a delicious, healthy snack or side dish. A secret ingredient helps prevent the typical side effects of the beans.

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

Chipotle bean dip, a gluten-free, vegan appetizer
Print Recipe
Prep Time:10 mins
Cook Time:1 hr 30 mins
Soak Time:12 hrs
Total Time:13 hrs 40 mins

Ingredients

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

Instructions

  • 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.

Nutrition

Calories: 245kcal | Carbohydrates: 42g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Sodium: 616mg | Potassium: 828mg | Fiber: 11g | Sugar: 3g | Vitamin A: 293IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 3mg
Servings: 8
Calories: 245kcal

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.

21 Comments

  1. This is really interesting! I’m interested in sea vegetables, but I really didn’t know where to start. I love the idea of adding them to beans.

  2. I’ve been out of the loop for a couple of weeks and am trying to get caught up on what everyone has been up to. One word of caution on cooking red beans…they contain a toxin and really should be boiled for at least 10 minutes to help destroy it. http://en.wikipedia.org/wiki/Bean Scroll down to the toxicity section. I use my crock to cook beans all the time but never red beans since discovering this. 🙂

  3. I have never heard of kombu but now will seek it out. This is such a creative recipe – great to have you on board with Recipe ReDux!

  4. Great idea! I never thought to use kombu in this way, but it sounds great! We keep kombu on hand for when I make dashi or nishime (Japanese veggie stew), it’s so good for you 🙂

    1. I would love to branch out with kombu. Do you have any recipes on your site that use it? Maybe you could post the stew recipe.

      1. I will post the nishime recipe, as soon as I get the ingredients together! 🙂

        Can you get wakame at Whole Foods as well? It’s another seaweed that I use, often mixed in with my miso soup.

  5. I cook beans frequently, but have never heard of kombu. Can you describe what it looks like? Am I likely to find it in an ethnic food store? I have heard that a fresh green herb called epozote (also found dried with other dried herbs and spices) can also help cut down the side effects of beans when cooked together.

    1. I added a photograph of the kombu package at the bottom of my post. I purchased it at Whole Foods in the Asian section, and I’m guessing Asian markets would also carry it. The package has several dried (hard) pieces of seaweed about 4 inches by 6 inches each, so it lasts for quite a while since you only need a small piece for each batch of beans.

  6. I love cooking my own beans, and didn’t know that konbu can help with the “side effects” of beans. I also like that it adds more vitamins & minerals into the beans, that’s great! 😀

  7. Your chipotle bean dip sounds great. I love the idea of adding a little sundried tomato to enhance the flavours of the chilli and the addition of kombu to the liquor you cooked the beans in is wonderful. I was wondering if the Kombu imparts any of it’s ozoney flavour to the beans or whether it’s just all the mineral goodness that gets transferred?

    1. Thank you! The kombu doesn’t impart any particular flavor to the beans, just mineral goodness. It really does make a positive difference.

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