The first thing I learned about mothering I learned from this dip. It was many years ago and I wasn’t even thinking of having kids yet. But my good friend P was not only thinking about it, she was doing it. Her son D came into the world and I packed up and drove down to meet the new addition to our social circle. And to cook for the family. P likes my bean dip so I decided to make a big batch for her. She enjoyed it, ate it for days after I left.
You moms who nursed know where this is going, don’t you?
Black bean dip + nursing mom = Gassy, screaming baby.
When P had her daughter, I made macaroni and cheese. Did I mention that her daughter had a milk intolerance? I rock. At making my friend’s kids tummies hurt.
But if you’re not nursing, this bean dip is super easy and yummy.
- 2 cans black beans
- 1 jar salsa
- 1 bag of shredded cheese
- Any veggies you think might be tasty. I sometimes toss in a pepper or some tomatoes.
- Sour cream if you want it extra creamy
Toss everything in a saucepan. Heat until warm. Eat with chips. Or pita. Or a spoon. Enjoy!
Black beans are one of the best foods for your health, your budget, and your waistline. This article will give you a comprehensive introduction to the nutritional value of black beans, along with easy to follow preparation directions that will make you a black bean whiz in no time. Read on to learn the facts about dried and canned black beans, and cooking tips so that you can be sure your black beans will be mouthwateringly plump and tender every time. With so many health advantages to eating black beans on a regular basis, you’ve got plenty to gain from making black beans a part of your regular kitchen repertoire.*
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