Beans & Barley Black Bean Dip
Serves about 20 as an appetizer
Bean dip:
4 cups cooked black beans (from about 11⁄3 cups dried beans; soak overnight, follow package directions)
1 tablespoons vegetable oil
1 teaspoon plus 2 tablespoons wheat-free tamari (divided)
1 teaspoon Beans & Barley Mexican spice mix (or use another brand)
Salt to taste
1⁄2 cup (about) bean stock (use liquid from cooking beans)
1⁄2 cup minced red onion
1⁄4 cup minced green bell pepper
1⁄4 cup minced poblano pepper
1 tablespoon seeded and minced jalapeño pepper
1⁄4 cup chopped cilantro
1⁄4 cup mild salsa
1⁄4 cup fresh lime juice
1⁄2 tablespoon ground cumin Cheese quesadillas:
40 (6-inch) flour tortillas
40 ounces queso blanco cheese, shredded (about 10 cups) (or more if desired)
Make bean dip: In a food processor, combine beans with oil, 1 teaspoon tamari, the Mexican spice mix and salt. Gradually add stock until mixture reaches a light dipping consistency. You may not have to add all the liquid. Mixture should not be too thin at this point, as more liquid will be added.
Transfer to a large bowl and add all remaining ingredients, including the remaining 2 tablespoons tamari. Mix thoroughly.
Make cheese quesadillas: Place 2 ounces (1⁄2 cup) cheese in center of one tortilla. Top with a plain tortilla. Toast each on a lightly oiled flat hot pan, turning once, until cheese is melted and tortilla is toasted. Repeat with remaining tortillas and cheese.
Cut each quesadilla into about 4 wedges and serve with dip.
To request a recipe, write “You Asked for It,” Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371 or email jdemski@journalsentinel.com. Requests must include complete restaurant name, address and phone number (only businesses still in operation will be considered), as well as your name, address and phone number. (Names and addresses will be withheld upon request.) Column compiled by Joanne Kempinger Demski.