Festival Recipe
Creamy Black Bean Dip with Crispy Oakpark American Style Bacon & Smoked Paprika
Recipe by Jeeny Maltese
- Serves4-6
Ingredients
- Oakpark Smoked Lean Bacon Lardons
- Oakpark American Style Bacon
- 1-2 Tablespoons of vegetable stock or water
- 1 chopped onion
- 1 chopped green/red pepper
- 4-5 cloves garlic, minced.
- 3 Tbsp. fresh coriander or oregano/thyme
- 1-2 bay leaf
- 2 tsp. smoked paprika.
- 2 tsp. ground cumin
- 1 tsp. ground garlic powder
- 1-2 tsp. curry powder
- 1 tsp. dried oregano
- 2 cups black beans/ cooked and drained
- 2 cups low-sodium vegetable broth, plus more if needed.
- Black pepper, to taste
For Serving:
- Smoked Paprika
- Fresh herbs & chopped chili (optional)
- Crispy & cooked Oakpark Smoked Lean Bacon Lardons or Turkey Lardons
Method
- Heat up a large pot over medium heat. Sauté Oakpark Smoked Lean Bacon Lardons, onions and peppers with 2 tablespoons of stock or water, until onions are translucent, about 2 minutes. Add minced garlic, smoked paprika, cumin, garlic powder, curry powder, and herbs. Stir and cook for 2 minutes to release the flavours.
- – Mix in pre-cooked black beans (or any beans), vegetable broth and black pepper. Bring to a simmer and cook un-covered for 10-15 minutes, allow the stock to reduce and the bean stew to thicken. Remove and discard the bay leaf. Adjust seasoning as needed.
- Blend beans in a food processor until completely smooth. Add a little oil to a skillet or frying pan, add bean puree and allow to thicken on medium to high heat, stirring occasionally so it won’t stick to the bottom of the pan. The beans should get nutty and slightly caramelised.
- Grill your Oakpark American Streaky Bacon or air fry until completely crispy.
- – Serve your black bean puree, spread on a serving platter. Garnish with crispy Oakpark bacon bits, crispy Oakpark American Streaky Bacon, coriander & chilli slices. Delicious with corn tortillas, tacos, burritos or in a quesadilla!
