Oh my gosh….this bean dip is to die for! What’s interesting is that I didn’t set out to make bean dip…I was on a quest to make a pot of chili. The weather had turned cold and rainy and I wanted some comfort food!
For anyone who hates the process of soaking beans overnight and the time it takes to cook them, you have GOT to check out the InstantPot! There are several knock-offs but I bought the original on Amazon.com and I have not regretted it ever! Be sure to spend the extra money and get the original InstantPot… with the stainless steel insert. This little kitchen tool has saved me not only tons of time preparing meals, but has enhanced the type of meals we are eating and also has saved us money on eating out. How many times have you asked yourself what you can make for dinner, while rummaging through the refrigerator and the freezer. More often than not the answer is the same, “oh, here’s chicken, a roast, etc., but it’s frozen solid…I should have taken it out to thaw hours ago!” Then you either opt for something that you can pop in the oven and have on the table in 10-25 minutes….usually something that is processed and loaded with carbs, sugar and salt.
Okay…so back to my story….the saga of the chili. In lieu of soaking the beans overnight I rinsed them and put them in the InstantPot, covered with water and set the timer for 15 mins. I then put the beans in a stainless strainer and rinsed well (this step is important in reducing the amount of gas the beans put off). Then I put them back in the pot with water again and set the timer for another 15 mins. Voila! Perfect beans from start to finish in 30 mins. But my husband voiced the nagging question I was asking myself…white beans in chili?? So off I went to the store for kidney beans.
Upon my return I rinsed the kidney beans, put them in the InstantPot, covered them with water and set it for 15 mins. This time I let the beans sit in the strainer after I rinsed them while I threw the frozen organic grass-fed beef into the pot to saute. While the meat was sautéing I chopped onions and gathered my seasonings (Pioneer makes a great Gluten-Free Chili and Taco mix), tomatoes, tomato paste and all the other goodies. Once the meat was browned I added all the other ingredients and the beans, stirred it up and set the InstantPot for another 15 mins. Delicious and perfect chili in 30 mins…using dried beans!! It was so delicious I ate it for lunch and dinner several days in a row…and not one incident of “gas” thank goodness!
I love using dried beans for my recipes because I can also control the amount of sodium and all other ingredients in my recipes…more on that in a later blog.
WHAT HAPPENED TO THE WHITE BEANS?
I stored the white beans in the refrigerator, not sure what I would do with them. Then I started looking online for bean dip recipes. I found one that I modified and it turned out great!
Gluten-Free White Bean Dip:
4-5 Cups Cooked White Navy Beans (you can substitute other beans you may prefer)
1 Cup Sour Cream
4 oz. Cream Cheese
1 Pack Taco Seasoning (I use Pioneer Gluten-Free Taco Mix)
1 Tablespoon minced Garlic
1 Cup Shredded Cheese (Mexican & Cheddar were recommended but I used Mozzarella)
1/4 Cup Salsa (I used less …no particular reason)
* I am on a heart-healthy diet and restrict my daily intake of sodium to 2,000mg or less. The sodium in the Taco Seasoning was sufficient for taste, therefore I did not add any additional salt.
Set oven to 350 degrees. In a food processor combine the beans, sour cream and cream cheese.
Add the Taco Mix Seasoning (I also added a couple drops of organic lemon juice).
Add Salsa (you can adjust to your taste)
Pour dip into an 8×8 baking dish, top with the shredded cheese and bake for 25 mins.
Serve with hot with chips or cold to top a salad. I made breakfast tacos using this dip and they were fantastic! Just spread it on a tortilla, add a slice of avocado, maybe some chicken or meat of your choice, shredded cheese and salsa…YUM!