Gluten Free Black Bean Adventures

Photo by Paul Goyette

You probably don’t know this yet, but I am a black bean dip fanatic. I make it at least a few times a month. Usually it’s just a can of refried black beans heated up with half a jar of whatever pre-made salsa I bought on sale. But my pantry and fridge are empty today. (If this concerns you, please feel free to click my Amazon links and load up your cart.) I made up a batch with what I had available, and it turned out to be the best black bean dip I’ve made yet!

Unfortunately, I didn’t expect it to turn out so good, so I don’t have pictures. Black bean dip isn’t especially photogenic anyway, especially with corn in it. But I’ll tell you what I did.

I had two cans of Aldi’s black beans in the cupboard. I thoroughly rinsed and drained them and pureed them in the food processor with a cup of water.

You do know that not rinsing your canned beans is what causes gas, right? I always rinse mine several times, and I never get gas from them. Remember this when you’re making black bean dip for your next date. She will appreciate it. So will you.

In a saucepan, I heated about 1 1/2 tablespoons of olive oil, and cooked a medium chopped onion, a couple minced garlic cloves, about 1/2 tablespoon of cumin, and some salt until the onions were soft.

Then I added the beans along with the tomato half I had left over from something else (chopped), some frozen corn, red pepper flakes, about 1/4 cup of black olives that didn’t make it onto a gluten free pizza, and about a teaspoon of red hot sauce. I cooked it until it was thick, about 30 minutes.

I took it off of the heat and stirred in about 1/2 to 3/4 cup shredded mozzarella (also left over from pizza). I would have used jack cheese if I’d had some, but the mozzarella totally worked.

Then I put it in a bowl, topped it with sour cream, and served it with corn tortilla chips. This makes too much for one person, by the way, so share it. Or you can have leftovers tomorrow, I guess, if you’re still too busy to go to the store.

Since this turned out so well, next time I’m going to try taking the extra step and making it with dried black beans. It might be even better, and cheaper. Cheaper is good. Gluten free doesn’t have to be expensive, regardless what food companies try to sell you. More on that soon!


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Information contained on this website should not be construed as as medical advice. This site is designed to be of assistance in planning diets for people like me, who suffer from gluten intolerance and wheat allergies. You should always seek help from a medical professional to determine your level of gluten sensitivity and what steps you need to take to keep yourself healthy.

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