I joined a Blog Hop! Well I joined yes but I’ve fallen behind and kind of missed the deadline to submit my post. Mostly due to family health issues, 15 hour driving trips (each way) to visit sick relatives and then returning home to get ready for Easter and finish organizing a City Wide Foodie Treasure Hunt that I had been chatting about putting on in Calgary for almost two years. For the blog hop, I was matched up with blogger Michelle of A Dish Of Daily Life.
In getting to know Michelle through this process I learned we have a lot in common. Besides the fact she lives far away (in Connecticut), has kids, pets and a husband, she’s a runner and also manages social media as do I. I’ve gotten into running a few times and always wanted to be a runner, so hopefully I will find some inspiration as I follow her blog and her adventures to get motivated to start running again. She’s also big into cooking Mexican & Lebanese food, both of which I love, so I will also be on the look out for recipes to try in these areas.
Each blogger in the Blog Hop was asked to pick a recipe from their partner Blogger and make it, photograph it and post it. For weeks I’ve known I was going to make this delicious sounding Southwestern Bean Dip. It’s healthy, gluten free and the perfect snack. Plus I want to get my family eating more beans. So I finally got to it this week. The one ingredient I couldn’t find easily was the Ro*Tel tomatoes. So I googled what they were and made up my own batch. The end result, fantastic. This is a dip perfect for entertaining and for those Hockey Night In Canada Game Nights that are now upon us thanks to our Calgary Flames making the playoffs – woot woot!
I modified Michelle’s version slightly as I wanted to make less and used what I had available in my pantry. Here is my slightly modified version of Michelle’s Southwestern Bean Dip.
- ¾ cup mixed peppers (red, yellow, green), chopped
- ¾ cup red onion, chopped
- ½ cup carrot, chopped or grated
- 2 tablespoons olive oil
- 1 teaspoon cumin seed
- 1 can of Ro*Tel tomatoes (see note below)
- 1 540 ml can of black beans
- ¼ cup cilantro
- juice from ½ lime
- salt & pepper
- Heat oil.
- Sauté the peppers, onions, and carrot in oil until soft.
- Add in the teaspoon of cumin seed and continue sautéing until fragrant, only about another minute.
- Rinse your beans.
- Add the can of Rotel tomatoes and black beans to the vegetables.
- Season with salt & pepper. Add a splash of water.
- Cook for a few minutes longer on low; remove from heat.
- Add cilantro and puree.
- Mix in juice from ½ lime. Adjust seasoning as necessary.