Caramelized French Onion Bean Dip

Ingredients

• 4 medium yellow onions, thinly sliced
• 1 shallot, thinly sliced (optional but delicious)
• 1 can white beans, drained + rinsed
• 1 tbsp thyme
• Olive oil
• ½ lemon, juiced
• Garlic powder
• Splash of white wine vinegar
• Salt + pepper

Instructions

1. Caramelize the onions:
   • Add onions + shallots to a baking dish.
   • Drizzle with olive oil, thyme, salt, and pepper.
   • Toss, cover with foil, and bake 1 hour at 350°F, stirring once or twice.
   • They should be deeply brown and soft. Cool slightly.
2. Blend:
   • Add the beans, all the onions except a small scoop for garnish, lemon, vinegar, a drizzle of olive oil, salt, and pepper.
   • Blend until creamy.
3. Serve:
   • Spoon into a bowl and top with the reserved caramelized onions.

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Red Pepper + Feta Bean Dip

Ingredients

• 1 (12 oz) jar roasted red peppers, drained
• 1 (6 oz) block feta
• 1 can white beans, drained + rinsed
• 1–2 tbsp red wine vinegar
• Paprika (I used smoked)
• Salt

Instructions

1. Add the peppers, 3/4 of the feta, beans, red wine vinegar, and a pinch of salt to a food processor or blender.
2. Blend until smooth and creamy.
3. Taste and adjust with more vinegar or salt.
4. Top with additional feta.

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Fig + Chipotle Baked Beans

Using dried beans:

• 1 lb Buckeye beans from Rancho Gordo (or any brown bean)
• Water + salt

Canned substitute:

Use 3–4 cans pinto beans — they’re creamy, mild, and work beautifully here.

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Sauce Ingredients

• 4 tbsp olive oil
• 2 small to medium yellow onions, finely chopped
• ½ cup blackstrap molasses
• ¼ cup brown sugar
• ¼ cup pure maple syrup
• 1 cup ketchup or tomato sauce
• 2 tsp salt
• 2 tsp smoked paprika
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire (optional)
• 2 tbsp dijon mustard
• 1 cup water
• 1–2 chipotle peppers in adobo + 1 tbsp adobo sauce
• 1 cup dried figs, chopped

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Instructions

1. Cook dried beans (skip if using canned):

• Optional soak 2-8 hours to reduce cooking time
• Rinse beans, cover with water by 3–4 inches. I like to add garlic powder, 3-4 glugs of olive oil, and an onion sliced in half (skin on).
• Bring to a boil and then simmer 60–90 minutes until tender.
• Salt after the first 30 minutes of simmering
• Drain.

2. Make the sauce:

• Heat olive oil in a Dutch oven.
• Add onions and cook 5–7 minutes.
• Add everything else (molasses → figs).
• Simmer 2–3 minutes.

3. Bake:

• Stir in cooked or canned beans.
• Cover and bake 45–60 minutes at 350°F until thick and jammy.Take lid off and bake another 20 minutes.

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BEAN BINGO!

Highly recommend you order or print out bingo cards to play a few rounds in between dinner and dessert

Use a small bean as chips (careful some may roll) and of course 1 nice bag of beans should be a prize