The Great Vegan Bean Book’s Four-Layer Bean Dip

Some of the best vegan cookbooks have been born as of late, and Kathy Hester’s The Great Vegan Bean Book is definitely making the top of my list of favorites. Who says vegans don’t eat enough protein? This cookbook is overflowing with recipes that call for one secret ingredient: beans. And you all know how I feel about beans…

No longer limited to using beans in only Mexican dishes, this cookbook expands your mind to the vast possibilities of what you can do with a simple bean.

Make sure you check out The Great Vegan Bean Book’s virtual cookbook tour here. You will find recipes from the book, including:

My choice was the Four-Layer Bean Dip to make at home and review:

This dip brings me back to my childhood when my mom would make something similar that I LOVED. The cashew cream adds a great cooling agent to the smokiness of the chipotle and tang of the rum. My god, this recipe is finger-licking, lip-smacking good! (and I’m not just saying this just because Kathy is one of my favorites in the blogosphere)… It’s THAT good!

Four-Layer Bean Dip Recipe

Reprinted with permission from The Great Vegan Bean Book, Kathy Hester

Sometimes you need a quick and dirty dip for a party. This is simple to make, but dressed up with a little rum in the beans and some chile in the vegan sour cream and then topped with multicolored heirloom tomatoes.

INGREDIENTS:

• 1 can (15 ounces, or 425 g) refried black beans or 1 1/2 cups (357 g) homemade
• Zest and juice of 1 lime
• 2 teaspoons rum
• ¼ to 1/2 teaspoon chipotle powder
•  ¼ cup (60 g) vegan sour cream *or Cashew Cream (page 28)
• 2 tablespoons (18 g) chopped green chiles
• 1 avocado, peeled, pitted, and mashed
• ¼ cup (65 g) salsa verde)
• 1 to 2 cups (180 to 360 g) chopped heirloom tomatoes
• Smoked salt, to taste

LAYER 1 : BEANS

1. Add the beans, lime zest and juice, rum, and chipotle
2. powder to a food processor and process until smooth.
3. You may need to scrape down and process a bit more.
4. Spread on the bottom of your serving plate.

LAYER 2: SOUR CREAM

1. Combine the sour cream and chilies in a small bowl.
2. Spread over the beans but leave a bit of the beans showing.

LAYER 3: GREEN GUAC

1. Mix together the mashed avocado and the salsa verde.
2. Spread over the sour cream

LAYER 4: MULTICOLORED HEIRLOOM TOMATOES

1. Sprinkle the tomatoes with the smoked salt and layer over the top.

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