My gluten free Creole red and white bean dip is yet another testament of my overflowing love of south Louisiana food and culture. Canned Blue Runner Creole red and navy beans and Rotel tomatoes – along with a kick from a Texas Pete pickled Tabasco pepper – gives this creamy, ultra-flavorful dip a unique flavor profile that makes you go ‘yummmm’ with each dip of the tortilla chip. Yep and yay…
(Note: This is NOT a sponsored post for any of the ingredients used in this dip. All opinions are my own, and I am NOT receiving any compensation from any brand mentioned in this post. That said, I love them all, and hope you will, too, if you don’t already!!)
One Leisurely Pantry Peep Led Me to Develop This Creole Red & White Bean Dip, Y’all…
I often peep my head into the pantry throughout the day, looking for a snack or inspiring ingredient to use in a new recipe creation. I scan each shelf quickly, wondering how I can transform a pantry staple into something fresh and brand spanking new.
Well, the other day my eyes fell upon my trusty cans of Blue Runner Creole cream style red and navy beans. I almost always have them on hand, as I love the red beans and Mark loves the navy or ‘white’ beans.
Like any one of my gumbos, jambalayas, or garlic-stuffed beef roasts, I can honestly say that I do not remember life without Blue Runner beans in them. They’ve just always been a part of my life, and a part of both my and my mom’s pantry offerings since the beginning of Lyn time. Yep.
To me, Blue Runner beans are the original south Louisiana fast food. Absolute perfection in a can, you simply take them out and add whatever seasonings you have on hand to your choice of red or white beans. Then, you heat them, and serve the beans over rice for a quick, soul-warming 30-minute or less meal.
The taste of both the red and white beans is always the same yum deliciousness. Oh, and always something you can count on when you need a quick, super tasty meal that doesn’t come in a box from a drive-through window.
At least twice a month, I make the red beans for me, and the white beans for Mark for dinner. This makes us both really happy, and it’s an easy dinner for us because I never, ever have to think about how it’s going to come out. It’s always great, and we’re always content, and both of us look forward to the next-day leftovers.
But, on that particular pantry peeping day, I saw the cans of red and white beans differently for the very first time. Since they were sitting right next to a can of Rotel tomatoes, my home cook brain immediately imagined them transformed together into one yum to the tum dip.
I Whipped Up This Creole Red and White Bean Dip in About 1 Hour
So, I emptied the cans of beans, and poured them into my trusty vintage Pyrex bowl…
While I was prepping the beans, my eyes fell upon a bottle of Texas Pete Pepper Sauce. So, I removed one of the pickled Tabasco peppers from the jar, sliced it, and removed the seeds and membrane. Then, I minced it. (The picture below shows three. PLEASE do not use three, as three will likely light your mouth on fire. PLEASE just use ONE pickled Tabasco pepper, at least until you’ve made this recipe a couple of times, and you know what you are getting yourself into.)
Next, I put the chopped Cajun ‘trinity, the pickled pepper, half of a can of drained Rotel, a few dashes of hot sauce, and the rest of the gluten free Creole red and white bean dip seasonings into my blender.
I pulsed the mixture until it liquefied. Then, I added the rest of the drained Rotel tomatoes and brown sugar to the bowl of red and white beans, and I poured the liquefied mixture into the bean mixture (Oh, and I added cream cheese, and sour cream, but I forgot to take a pic of it, sorry y’all!!)
Finally, I stirred my Creole red and white bean dip until well-combined, and baked it for 20 minutes. I let the dip rest for another 20 minutes to let the flavors mesh into yum delicious bliss. The creamy consistency of the Blue Runner red and navy beans makes the perfect base for the dip. And, the abundance of south Louisiana seasonings, along with a little help from the Texas Pete’s pickled Tabasco pepper, makes my gluten free Creole red and white bean dip a new hit around our house. Enjoy this new comfort food with those who’ll appreciate a heartfelt south Louisiana spin on traditional bean dip, and see y’all on the yum side…
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- 1 16-ounce can Blue Runner Creole Red Beans
- 1 16-ounce can Blue Runner Creole Navy Beans
- ¼ cup brown sugar
- 1 12-ounce can Rotel tomatoes with green chilies, drained
- 2 chopped garlic cloves
- ¼ cup chopped onion
- ¼ cup chopped green bell pepper
- ¼ cup chopped celery
- 1 pickled Tabasco pepper removed from Texas Pete Pepper Sauce, seeded and innards removed
- ¼ teaspoon Louisiana hot sauce
- 1 teaspoon chopped parsley
- 1 teaspoon chopped celery leaf
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon tapioca flour
- gluten free tortilla chips
- Preheat oven to 350 degrees F.
- Pour the red beans, navy beans, brown sugar, and ½ of the drained Rotel tomatoes into a large mixing bowl. Set aside.
- Pour the remaining Rotel tomatoes, garlic, onion, celery, bell pepper, Tabasco pepper, hot sauce, parsley, celery leaf, lime juice, lime zest, and salt and pepper into a blender or food processor.
- Pulse until liquefied.
- Pour the mixture into the mixing bowl holding the other ingredients. Add the tapioca flour.
- Mix by hand until well-incorporated. (The mixture will thicken as you stir it.)
- Bake for 20 minutes, then remove from oven, and let sit for 20 minutes before serving. (This is very important as the sit time lets the flavors intermingle. Otherwise, you will taste the brown sugar in the dip and not the rest of the seasonings.)
- Serve with tortilla chips or cut-up veggies.