I'm looking for a recipe that I saw in a local magazine (Lehigh Valley) last year. It was for leek and mushroom stuffing. It was awesome. I served it for thanksgiving. It was presented by a local chef. Anyone?
This Creole classic was actually designed for the dried kidney bean—an inexpensive staple that could simmer away while Monday’s wash gets done, with a hunk of pork or sausage from Sunday night’s supper.
Cooked dried black beans provide the wow factor in this simple dip; you could serve the blended beans alone and guests would swoon over the rich, full-bodied flavor. Use leftover dip as a spread for sandwiches or burritos, or stir into a bean soup.