West Indian Bean Dip Recipes

Steps:

• (If you want to use bacon, cook it and drain it. I don't really like meat, so I just omitted it).
• In reserved fat (or just nonstick cooking spray!) cook onion and garlic with salt and pepper to taste over moderately low heat, stirring, until softened and pale golden.
• Add chili powder and cumin and cook, stirring, 1 minutes.
• Add beans and cook, stirring, 5 minutes.
• In a food processor purée bean mixture with all remaining ingredients except bacon until smooth and transfer to a bowl.
• Crumble bacon (if you want!) and stir into dip with salt and pepper to taste.
• Dip may be made 1 day ahead and chilled, covered.
• Bring dip to room temperature before serving so you don't break tortilla chips!
• Serve dip with tortilla chips or crudités.

Steps:

• Combine 2 cups vegetable broth, kidney beans, coconut milk, minced jalapño chili, thyme and allspice in heavy large saucepan. Bring mixture to boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer mixture uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes.
• Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by 1/4 cupfuls if mixture seems dry, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions and serve.