Crunch time for me is on the weekends, since they are my longest days; therefore, having some mealprep at hand and taking food with me to work ensures that I will:
1). save money
2). not fall victim to tempting conveniences
The more I try and follow a meatless diet, the more I start leaning towards beans of all kinds. Last week, I did a simple pinto bean and sautéed spinach combo with my meal prep, but this week, I wanted beans in a different form, so I made a White Bean and Ancho Chili Dip.
Fun fact about ancho chilies; they’re just dried poblano peppers.
For any kind of dried pepper, all you have to do is soak it in some hot water, until it’s soft enough to be made into a paste (like I did above).
From there, all you have to do is blend all of the ingredients for the bean tip together, and you’re done.
I don’t find the ancho chili to be spicy, so I added most of the seeds from the pepper into the dip.
White Bean and Ancho Chili Dip
Loaded with flavor and protein, this dip is a great companion for busy bodies.
- 1 13 oz. can white beans drained and rinsed
- 1 ancho chili minced into a paste (optional, add seeds for spice)
- 2 garlic cloves
- 2 tsp lemon juice
- 1/2 cup olive oil
- 1.5 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp adobo seasoning
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp water (use ancho chili water)
Place one ancho chili in a glass, heat some water to a boil, and add the water to the chili; soak for about 5 minutes, or until the ancho chili gets soft.
Remove the ancho chili from the water, and chop it up until it resembles a paste.
Combine all ingredients along with the ancho chili in a food processor until the bean dip reaches desired consistency. *Optional, use the water from the ancho chili for more flavor.
It feels good to know I have something yummy and filling made to either take with me to work, or scarf down when I get home and I’m super hungry; I’m not good at eating when I’m busy, and I know some of my readers are the same way.
To set myself up for success for the weekend, I decided to pair my bean dip with some roasted sweet potato, rice, and some kale with shaved carrots marinaded in lemon juice, olive oil, salt and pepper.
The first meal I made with all of this mealprep yumminess was a deconstructed toast plate with some good ol’ olive oil toast that I made in our new cast iron skillet . YUM.
Also, if you’re looking for some traffic-boosting tips for your Instagram account, check out my post A Botanical Mocktail and 3 Traffic-Boosting Tips for Growing Your Instagram Account.