The Feds Feed Families Kick-off event featured two delicious bean recipes prepared by National Institutes of Health Executive Chef Robert Hedetniemi. Boasting protein, fiber and versatility, this common food drive ingredient was jazzed up with herbs, spices and dipped whole grain chips.
Using beans illustrated how food drive ingredients can be brought to life in a healthy and tasty way. Read below on how to recreate the scrumptious recipes at home.
Spicy Black Bean Dip
Serves 6-8 as a Side Dish
Ingredients
3 cups black beans
¼ cup canned chopped tomatoes
2 tablespoons juice from canned tomatoes
1 large clove garlic
¼ cup cilantro
Juice from 1 lime
2 teaspoon chipotle chilies
1 teaspoon salt
Directions
Peel and mince garlic cloves. Drain and rinse black beans. Place garlic, beans, lime, tomatoes, chipotle chilies, tomato juice and salt in bowl and mash together. Use blender or food processer if available. Rinse and chop cilantro. Place dip into serving bowl, top with cilantro and stir.
Zesty White Bean Dip
Serves 4-6 as a side dish
Ingredients
2 cloves garlic
1 (15 ½ ounce) can cannellini beans
¼ cup water
1 tablespoon canola oil
½ teaspoon salt
½ teaspoon ground black pepper
Pinch of cayenne pepper
1/3 bunch fresh parsley
Directions
Peel and mince garlic cloves. Drain and rinse cannellini beans. Place garlic, beans, water, oil, salt, black pepper and cayenne pepper in bowl and mash together. Use blender or food processer if available. Rinse and chop parsley. Place dip into serving bowl, top with parsley and stir.
*Recipe courtesy of Cooking Matters for Adults