This post was sponsored by BUSH’S Cocina Latina and Latina Bloggers Connect, all opinions however are my own. Thank you for supporting the brands that make ¡Hola! Jalapeño possible.
Who said the holidays have to be hard? This year I am all about the easy. I’m going to try my best over the next couple of weeks to not stress and enjoy—this is the greatest gift a girl can give herself.
I want to linger around my Christmas tree inhaling its intoxicating scent, I want to make paper snowflakes with my kids not just set them up with some paper and scissors and walk away. I want to have friends over and actually sit down and talk with them, not be stuck in the kitchen.
My answer to that last one? The easiest, most delicious warm black bean dip. Thanks to Bush’s new line of Cocina Latina beans this one was a snap. For this recipe I used their Frijoles Negros Machacados; black beans that are slowly simmered with poblano chiles, tomatoes and a touch of bacon. The beans are so full of flavor that all I had to do was add a little cheese and pop it in the oven, I think the whole thing took me about 30 minutes from start to finish. Leaving me with mounds of time to finish some last minute shopping, wrap some presents, and even eat a Christmas cookie or two.
Inspired by traditional recipes, their four new flavors of beans make entertaining super easy, they also make weeknight dinner super easy. Last week we had a quick and delicious dinner with their Frijoles a la Mexicana beans: pinto beans flavored with serrano chiles, tomatoes, and spices, a little rice and some super simple sautéed broccoli.
I hope you all are able to slow down and have a relaxing holiday. If you have any time saving tips of your own I’d love to hear them, I’m not joking about taking it easy this year! xo
- 1 (16-ounce) can Bush's Frijoles Negros Machacados (or refried black beans)
- 1 (8-ounce) package cream cheese, at room temperature
- 1 (8-ounce) package feta cheese
- 1/2 cup tomatillo salsa or green enchilada sauce (store bought or make your own)
- Heat oven to 425°F.
- Combine black beans, cream cheese, half the feta, and the salsa in a medium bowl until smooth. Transfer to a 1-quart baking dish and top with remaining feta.
- Bake for 20 minutes or until cheese is soft and bubbling. Turn on broiler and broil for 2-3 minutes or until cheese is golden. Serve immediately with tortilla chips.