Tonawanda News — Some of you might remember my column last week in which I mentioned I often find recipe inspiration from www.theKitchn.com website. I’m at it again this week with this bean (dip? side?) recipe.
I did a fair bit more tweaking on this recipe than I normally do, which has me wondering if maybe I really have learned how to cook over the past year and a half or so I’ve written this column.
This recipe, which is something akin to a fancy bean dip, or loaded refried beans, isn’t really an attempt at learning a new cooking technique or using a new ingredient as is normally the intent of this column. Perhaps that means I’m running out of new things to learn?
Yeah, I don’t buy it either.
So for one week, please put aside everything you think you know about the Curious Culinarian, and enjoy this delicious low-calorie and versatile recipe.
It was called a no-guilt bean dip on www.theKitchn.com, but since I made enough adjustments to sort of spice things up, it will henceforth be known as spicy bean dip. Simple but effective, I think.
The best thing about this recipe is the many ways you can use the end result. It makes a heck of a lot of beans ... using an entire 16-ounce package of dried pinto beans will do that.
I first used the mixture as a base for bean and cheese quesadillas. Just swipe some on a flour tortilla, add some cheese, grill and voila, dinner. And you can dress this up anyway you want: add ground beef, grilled chicken, avocado, jalapenos, you name it.
The same principle would apply to burritos, nachos and tacos. You could even just eat this stuff on its own as a side dish or as a dip with Fritos or tortilla chips.