One of the greatest joys I have is seeing my recipes or the ingredients I introduce used by other people. Joey Blanco, also known as @chichajo on Instagram and the woman behind 80 Breakfasts is someone whose attention I am honoured to get. A well respected long time food blogger, Joey’s followers know that if she says it’s good, it’s guaranteed. The first time Joey tried one of my recipes, I was floored that someone with her reputation in the food world tried our my recipe. I was even more thrilled that Joey’s new favourite ingredient is the humble sitaw bean. She’s tried out and created so many recipes and shared them with her followers. I am honoured to share a recipe for a sitaw bean dip that Joey created, here on Mesa Ni Misis. This is precisely the kind of recipe sharing I had in mind- from the table of one Misis to another.
Photo and recipe by Joey Blanco
- 100g sitaw beans
- 1 small red onion, peeled and cut in half
- 3 cloves garlic peeled
- 2-3 tbsp olive oil
- 1/2 tsp salt
- pinch black pepper
- 3-4 tbsp cooking liquid
- Place the sitaw beans, onion, garlic, and bay leaf in a pot and cover with water by about 2 inches.
Boil until beans are soft. This could take an hour more or less...don't worry about it, you can do something else while it boils! You want the beans soft.
- When beans have softened drain them but save the cooking water.
Place beans in a blender or processor along with, 2 tablespoons olive oil, 3 tablespoons reserved cooking liquid, salt and pepper, and process until smooth. Add more olive oil and cooking liquid if it seems too thick. Taste and adjust seasoning (add more salt) if needed.
- This will make a little over a cup of bean dip.
This is just the basic recipe but you can take this in many different directions and serve it in many different ways! Here are some suggestions to get you started:
Simply as is as a bean dip with veggie sticks or pita bread!
If you want to make this creamier you can add some natural Greek yogurt to the mix.
Topped with sliced cherry tomatoes, blanched talbos ng sayote, pine nuts, and a drizzle of chili oil (as pictured here).
Add cumin and smoked paprika to the mix for a Mexican or Middle Eastern flavor. Spread on a plate to serve with a drizzle of extra virgin olive oil, a dusting of smoke paprika, and some chopped nuts for crunch.
Mix in your favorite spice mixes! Ras el hanout, Zaatar, Moroccan mixed spice, Garam masala...even taco seasoning!
Process 1 part bean dip with 1 part boiled/steamed cauliflower for a really satisfying, but more healthful, alternative to mashed potatoes!
Use as part of an appetizer spread with grilled eggplant dip and marinated kesong puti.
Serve as a light lunch topped with roasted or char-grilled veggies.
The possibilities are endless! Hope you enjoy it!