Posts Tagged ‘Cannelloni beans’

Corn and Jalapeño Cannellini Bean Dip

Well, tomorrow is New Years Eve Part II (more commonly known as Super Bowl Sunday). To be completely honest, I’m not a big football fan. Who knows? If the Eagles eventually get to the Superbowl, I might be. But in the meantime, I’ll just watch the commercials 🙂

When I was young though, I loved the Superbowl for a different reason. You see, parents (particularly dads) hate having a bunch of whiny kids around during the Big Game. Their solution? Throw said kids (and lock?) them in the basement. Oh, and maybe throw down a hoagie for them to nibble on every so often. Looking back, this probably wan’t the best idea on their part. 15 hyped-up 6-12 year olds can cause A LOT of damage in a small amount of time. Not a year went by that someone didn’t shed tears or got injured. Then one unfortunate adult (I swear, they drew straws) would come downstairs and do damage control. After they left, the chaos would recommence.

Yup, childhood was awesome.

Sadly, those days are in the past. So this year, it’s commercials. In case you need something for the Big Game, here’s a very yummy and healthier-than-your- average bean dip. If you’re locking some kids in the basement this year, it might be a good idea to throw some down to them 😉


Corn and Jalapeño Cannellini Bean Dip 


2 (15oz) cans cannellini beans, rinsed and drained

1 and 1/2 cups grated provolone cheese (divided)

1/2 cup water

3 garlic cloves, chopped

1 tsp cumin

1/2 tsp garlic powder

1/2 tsp crushed red pepper flakes

1/4 + 1/8 tsp salt

pepper, to taste

1/3 cup frozen corn

jalapeño slices


Preheat the oven to 400 degrees and spray a 8×8 baking dish with cooking oil. Add the beans, 1 cup cheese, water, garlic cloves, cumin, garlic powder, red pepper flakes, salt, and pepper to the food processor and puree until smooth. Manually mix in corn. Pour and spread out mixture into baking dish. Top with 1/2 cup cheese. Bake in the oven for 15-18 minutes. Top with jalapeño slices.



Saag is an Indian dish consisting mainly of spices and greens. There are several variations that include adding chickpeas, lamb, or paneer cheese. I’m in love with making food from different cultures, especially ones that use lots of spices and common ingredients. You can either use spinach (like I did) or other greens. You are also supposed to puree the greens, but I am both too lazy and impatient to do so. Since I cannot STAND the taste of chickpeas, I substituted cannelloni beans instead. So… this may not truly be saag, but it’s close enough for me 🙂



1 tbsp olive oil

1 onion, chopped

4 garlic cloves, minced

1/2 tsp dried ginger

1 and 1/2 tbsp cilantro

1 tsp turmeric

1/2 tsp cayenne pepper

1 tbsp chili powder

1 tsp cumin

1/2 garlic powder

1 lb fresh spinach

1 cup water

1/2 tsp salt

2/3 cup plain yogurt

1 can cannelloni beans, rinsed and drained


Heat the oil in a large pot. Add in the onions and garlic cloves and sauté for 5 minutes. Add the spices (ginger through garlic powder) and sauté for another 2 minutes. Stir in the spinach, water, and salt and bring to a boil (Note: depending on the size of your pot, you may have to add the spinach a little at a time, waiting till it’s slightly wilted to add more.) Reduce heat and simmer for 10 minutes. Afterwards, add in cannelloni beans and yogurt and simmer for another 3 minutes before serving.