1Heat the oven to 400°F and arrange a rack in the middle.
2In a food processor, purée the beans with the olive oil, garlic, smoked paprika, half the goat cheese, and a pinch of salt. If it looks too thick, add a little water to achieve the consistency of a dip. Taste and add more salt if needed.
3Scrape the dip into a shallow, oven-safe serving dish. Top with the remaining goat cheese, sliced thin, and a sprinkling of smoked paprika.
4Bake until hot and bubbly, 15-20 minutes. Serve immediately.
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.
This simple cold-weather soup is an easy go-to when you crave comfort—creamy and full of body, yet not as heavy as other dairy-based soups. The golden color of the broth comes from the sautéed onion and carrot.