It’s been awhile since I’ve shared a true confession on the blog.
True confession. This wasn’t initially intended to be a dip.
But when I made it yesterday to go with the delicious arapas that my son was making, we all fell in love. I knew that it would also be perfect with chips or veggies at a celebration, and it’s the New Year.
And I just couldn’t resist sharing the recipe with all of you today.
This is quick and easy to make, and the fresh ingredients are truly refreshing after all of the heavy holiday foods we’ve been enjoying.
No cooking is required, just a bit of chopping and smashing and a smidgen of squeezing and you’ll have a dish that everyone will rave about.
Black Bean and Cheese Corn Cake Filling
Shared with permission from America’s Test Kitchen*
Fills 8 corn cakes (arepas)
- 1 (15-ounce) can black beans, rinsed
- 4 ounces Monterey Jack cheese, shredded (about 1 cup)
- 2 tablespoons minced fresh cilantro leaves
- 2 scallions, sliced thin
- 1 tablespoon juice, from 1 lime
- ¼ teaspoon chili powder
- Salt and ground black pepper
Using a potato masher or fork, mash the beans in a medium bowl until most are broken. Stir in the remaining ingredients and season with salt and pepper to taste. Cover with plastic wrap and refrigerate until needed. (You can refrigerate the filling for up to 2 days.)
No, really. It’s that easy.
And it tastes amazing.
My kids are actually in the kitchen debating whether they should share with their father.
True confession: this makes a great dip. But it’s also great as a filling for Venezuelan corn cakes (arepas), as originally intended. And I’ll be sharing that recipe in January.
*This recipe is shared with permission from America’s Test Kitchen who provide me with access to their websites and allow me to share recipes with you. Click the link for a free two week membership! You’ll fall in love with their advice and recipes – all tested to perfection.