I remember my mother making this style of dip once or twice and us kids just devoured it! Simple concept and not much is needed. However, because of the dishes simplicity, it's got to be a good chili and that's when I reminded myself I made some wonderful Tomato and Bean Chili the other day!
You can most definitely use canned chili from the grocery store or whip up your own recipe! A great chili makes for a great dip so make sure that whatever chili you decide to use for your own version of the dip is a chili that packs a punch flavour wise!
Remember a few days back when we roasted those gorgeous tomatoes together? I told you all that it was the perfect recipe to lead into a roasted tomato sauce and boy was I right!
Roasted Tomatoes Link - http://happyveggie.weebly.com/recipes/roasted-tomatoes
The Campari tomatoes are super sweet and when roasted, their colour and flavour are just so magnificent. All you need to take that recipe from tasty tomatoes to delicious sauce is an Immersion blender, a few torn up pieces of fresh basil, and sea salt / pepper to taste ! It's that easy!
This chili is so wonderful as the cooler weather approaches. It has just the right amount of heat to really warm you from the inside out. A healthy combination of Black, Cannelini, and Kidney beans keep the chili hearty and chalk full of protein.
I used refried beans as a thickening agent in the sauce and it really made the sauce velvety and rich. It's really a great idea!
What's truly wonderful about this preparation of tomatoes is that it is both a dish in itself as well as a base for several other dishes. They are so juicy and popping with flavour when enjoyed right out of the pan. They are great when serving with a lighter pasta (no cream sauce) cut into them and you're left with this explosion of flavour all over the plate.
You could even double or triple this recipe and you're well on your way to a roasted tomato sauce for pasta!
Traditionally, Green Bean Casserole uses cream of mushroom soup and fried onions as a crispy topping. My version is based off the original idea however I've obviously used fresh mushrooms, scratch cream sauce, and a Parmesan & bread crumb mixture for the topping.
Why Bread crumbs? There are 2 main reasons I decided to try the dish with the breadcrumb mixture versus the fried onions;
1. Flavour. Crispy onions taste great but as far as contributing flavours my topping goes a little further. The bread crumbs and Parmesan both contribute flavour to the overall dish as well as the olive oil and coat the beans so beautifully.
2. Saving the sauce! This is also a great idea if your sauce starts off a bit runnier than you had anticipated. Crumbs that sink into the dish will actually help thicken the sauce as they cook.
Enjoy the dish in its traditional variety as well as mine!
If you have your own sauce recipe definitely use it here! Don't be afraid to save time and use your favourite canned / bottled sauce from the Grocery Store!
Jonathan - Happy Veg
Vegetarian 16 years and counting. I'll take all the baby animals please and thank you!