This last summer, I attended the National Festival of Breads in Manhattan, Kansas. Everyone said I just had to make it to the So Long Saloon for their Raspberry Chipotle Black Bean Dip. It sounded interesting, so I made the trip and tried it. It was phenomenal. Unlike anything I’ve ever had before! I knew I had to re-create it. Ashley contacted me and the minute she said “black beans”, I almost squealed! You may know Ashley from her blog Messy Kennedy! She is an amazing advocate for the dairy industry as well as agriculture as a whole. But she also has a love for all things fashion, makeup, and lipstick. I love Ashley’s willingness to be honest and share all parts of life, the good and the messy!
DRY BEANS: ASHLEY KENNEDY, MESSY KENNEDY
Michigan
When did you start farming? What brought you into farming?
I started farming with my parents full time over 4 years ago. For almost 2 years I worked in agricultural sales but I always knew my heart was at the farm. One day, my circumstances changed and it was the opportunity I needed to come back to the family farm.
Who farms with you and what are their roles?
My husband Eric and I are the third generation on my family’s dairy and crop farm. My husband works off the farm on another dairy farm where he has worked for 11 years but he actively helps us on a daily basis. My parents are the other owners of the farm and I work with them daily, when I’m not on bed rest. My brother helps us regularly with field work and grows his own portion of the crops after his job at Michigan Sugar Company is done.
What has been the hardest part of farming for you?
For me the hardest part of farming has always been balancing work with personal life. My parents are extremely hard workers and have put a lot of time and hours in. Now that we are starting a family of our own it is challenging to figure out work life and home life.
Any memories you want to share about this feature ingredient?
I have so many memories about growing dry beans. When we were kids and my parents would be out hoeing beans us kids would be running races up and down to the rows in the hot summer sun. But my favorite memory came 2 years ago when my brother harvested his first crop, it was a small field of black beans. I remember what it was like to realize I was officially a part of the next generation of our family’s dairy farm. The pride and excitement I felt to officially have my brother contributing on the farm is was something I will never forget.
You can find more from Ashley on her blog Messy Kennedy, follow her on Instagram, or give her a like on Facebook!
This recipe will call for melting jack cheese on top, but in lieu of a pretty picture, I didn’t melt the cheese. As any good dairy person will tell you, don’t ever skip the cheese!
I also made my own raspberry chipotle sauce. You can make it from scratch or simply adding chipotle peppers in adobo to raspberry jam works too! But you can also purchase a pre-made Raspberry Chipotle sauce.
I made this last time we had a group of people over, the pan was literally CLEAN by the end of the night! It is a fan favorite for sure and honestly super easy for the host!
PrintRaspberry Chipotle Black Bean Drip
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
Ingredients
- 1 15-ounce can black beans, drained and rinsed
- 1 teaspoon garlic powder and cumin
- salt and pepper to taste
- 2 tablespoons butter
- 1/2 large onion, diced
- 1 clove garlic, minced
- 8 ounces cream cheese, softened
- 1/4 cup – 1/3 cup raspberry chipotle sauce
- 1/3 cup pepper jack cheese
Instructions
- Preheat oven to 400 degrees F.
- In a small saucepan, heat the beans along the garlic powder, cumin, salt, and pepper. Once warmed through, gently mash with fork or masher, leaving some beans still whole. Adjust seasonings as needed. Set aside.
- Add 2 tablespoons butter to a medium skillet (or cast iron skillet to put in oven) over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic and cook 2 more minutes. Then add to a mixing bowl with the softened cream cheese. Stir to combine.
- In an oven-safe baking dish (or a cast iron pan), spread the semi-mashed black beans on the bottom of the dish. Next add the cream cheese onion mixture into the center. Make a well to pour or spoon the raspberry chipotle sauce in the center.
- Sprinkle the pepper jack cheese evenly over the top of the beans.
- Bake for 12-15 minutes or until warmed through and bubbly and the cheese is melted.
- Remove from oven and top with a bit of additional cheese and fresh cilantro.
- Enjoy!
Nutrition
- Serving Size: 6
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