Black Bean Baguette

I am sure you have noticed by now that I am horrible at the blogging part, and really only do the food part. My narratives are all about the recipe and usually only have 1 or 2 blog-worthy sentences at most. I just don’t really know what else to talk about. I mean, it is after all a food blog… Is my lack of life-blogging a problem? Not sure. But here we go again! :) 

This is another one of those foods that I ate a lot of when I was growing up. It was cheap, filling and tasted good! My mom actually served the beans on top of french bread, but when I saw the beautiful baguette with all the extra grains I decided the recipe needed an upgrade. Plus, baguette slices are perfect for dipping and scooping, so rather than serving everything in a pile, this recipe is the healthy  meal version of “chips and dip”. 

This is a great recipe for mid-summer, though, because it takes about 5 minutes to whip up and very little cooking is actually involved. No hot kitchen today! :)

As I have mentioned in previous posts, grains and legumes together provide the right mixture of amino acids that our body needs. Thus, the reason why recipes like this are considered to be complete proteins, despite the absence of meat. Just a little protein consumption 101, for you.


2 cans black beans
1 tsp garlic powder
1 Maggi cube, or 1 tsp bouillon 
1 cup sour cream
1 harvest grain baguette


Drain and lightly rinse the black beans. Put the beans in a pot with the garlic, bouillon, and sour cream. Heat the bean mixture over medium-high heat until everything is well combined and the beans are hot.
Cut the baguette at an angle, making the slices about 1 to 1-1/2 inch thick. Serve the beans in a bowl with baguette slices for dipping.   

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