Black Bean Dip

I was so happy to see Health Now 4 You has started making peanut butter again, in particular their Chili Peanut Butter! I use the peanut butter in place of what is typically used, which is tahini paste. I like the flavor this peanut butter adds, and it has just enough heat (although if you like it "hotter" you can always add more cayenne pepper) that completes this dip nicely.

2 1/4 dried black beans, cooked**
1 tsp ground cumin
8 oz of Health Now 4 You Chili Peanut Butter
2 garlic cloves
juice of 1/2 lemon
olive oil
s/p
toasted pine nuts or walnuts (optional)

** I prefer to use dried beans, as I can flavor them while they are cooking. You will need 1 c dried black beans, rinse and then place in a pan and cover with a least 2" of cold water., let soak overnight. If you have a cast iron pot this is best, it provides a source of iron for the beans. In the morning drain and cover again, place on stove and bring to a boil (for this recipe I threw in some whole peeled garlic cloves, 1/2 onion and three sprigs of rosemary). Reduce heat to a simmer, cover and let cook for 45-1 hours or until tender but not mushy. Drain and allow to cool. In the summer I double the amount I make, and put half in a freezer bag and freeze for a later use.


Place garlic in a food processor, (or a blender) pulse until finely chopped. Add in beans, ground cumin, peanut butter, juice of lemon and nuts if using. Pulse, 10-12 times. With processor running, slowly drizzle in olive oil until mixture is smooth. (about 3/4 -1 c oil). Season with s/p, taste and adjust seasoning to your liking. When cilantro is in season you can add a good handful and use lime juice in place of lemon.

Place in a container, place wax paper directly on top of dip. Store in refrigerator.

Black Bean Patty

1 1/2 c black bean dip
1/2 c grated Dutch Girl Mixed milk cheese
1/2 c bread crumbs (or course cornmeal)

Cornmeal Patty

2 1/2 c cornmeal
3 c boiling water
1 1/2 tsp
1/2 c grated Dutch Girl Cumin Cheese

Jones Family Farm simple Chevre

extra cornmeal
oil
salsa

Mix together the dip, cheese and bread crumbs, just until it hold a form. Divide into 4 -6 equal patties. Dredge in extra corn meal, place on a platter and refrigerate until ready to cook.

Preheat a large cast iron skillet over medium high heat. Drizzle enough oil to cover bottom.

Mix all of cornmeal patty ingredients until just combined. Form into 4-6  equal patties. As you form the patties place them in the hot skillet. (do not move). Cook about 4-6 minutes over medium heat, or until golden brown. Turn, adding additional oil of needed. Continue to cool for another 3-5 minutes. Remove to a paper towel lined platter, tent with foil to keep warm.

Add additional oil to skillet and cook Bean patties for 5-7 minutes on the first side, carefully flip and continue to cook other side for 3-4 minutes.

I served mine with some simply sauteed spinach in garlic oil and s/p.

Top each corn patty with a bean patty, dollop with goat cheese and a spoonful of salsa. Serve over spinach.