In my attempt to eat more foods that are magnesium-rich, I have started to look at my snacks. Most are not very healthy in any way, let alone mineral rich. Beans, however are loaded with magnesium. But how to snack on beans?? Make a tasty dip with them, that’s how! And what’s more tasty than bacon? Tough one, I’ll have to get back to you on that.
So I scoured the internet and found one here that looked promising. I made this for a recent game night and have to say, I’d give it a thumbs up with four stars. Here’s the recipe:
Black Bean and Bacon Dip
- 6 slices bacon, chopped
- 1 large onion, diced
- 1 green bell pepper, seeded and diced
- 1 jalapeño chili, seeded and finely diced
- 1 teaspoon ground cumin
- 3 cloves garlic, chopped
- 1/2 teaspoon dried oregano
- 2 (15 oz.) cans black beans, undrained
- 3 tablespoons lime juice
- 3 scallions, thinly sliced
- 2 tablespoons chopped cilantro
- 1 large tomato, diced
- Cook bacon in a skillet over medium heat until crisp, 10 minutes. Drain on paper towels.
- Drain all but 1 Tbsp. fat from skillet. Add onion and peppers; cook over medium-high heat until soft, 8 minutes. Add spices; sauté for 1 minute. Add beans; raise heat to high. Bring mixture to a boil, reduce heat and simmer until thickened and slightly reduced, 10 minutes.
- Puree half of mixture in a blender. Stir puree into remaining mixture in a bowl; season with salt and lime juice. Let dip cool to room temperature; stir in scallions, cilantro, tomato and bacon.
I served it with multi-grain “Scoops”, but I’m sure it would be great on a veggie platter as well. Rich in minerals (magnesium, potassium, calcium and iron), loaded with fiber, low in saturated fat (2 g per serving) and high in protein. Can’t beat that!