Category: LexKook

This recipe highlights the vibrant flavors of fresh vegetables sourced directly from the farmers’ market, paired with the handcrafted empanadas from delSur Empanadas, a family-owned business run by a Lexington couple. DelSur Empanadas makes weekly appearances at Lexington’s Family Market every Tuesday, bringing their expertly crafted empanadas to the community. A few weeks ago, I had the privilege of visiting their kitchen with fellow LexObserver author Tracy Horn Kim, who is working on an in-depth piece about their operation. The care and artistry that goes into each empanada inspired this side dip recipe, designed to complement the rich, savory flavors of their empanadas. Together, they make a perfect pairing for a delightful and wholesome meal.

Ingredients

2 sweet Delilah peppers (Italian roasting peppers)

1 ear of corn

1 small sweet onion, finely chopped

1 medium tomato

Fresh cilantro, chopped

1 can black beans, drained and rinsed

1 tablespoon salt

1 teaspoon black pepper

1 teaspoon paprika

1 garlic clove

1/3 cup olive oil

1/3 cup pickled artichokes (or olives)

Juice of 1 lime

Instructions

1. Preheat the oven to 400°F (200°C).
2. Halve the sweet Delilah peppers and remove the seeds. Place them cut-side down on a baking sheet and roast for about 12 minutes, or until the skin is mostly charred.
3. Wrap the ear of corn in aluminum foil and roast for 20 minutes. Remove the foil and continue roasting for an additional 5-8 minutes, or until lightly charred. Roasting uncovered the entire time may dry out the corn.
4. While roasting, finely chop the sweet onion and prepare the tomato. Cut a small cross at the base of the tomato, place it in a bowl, and pour boiling water over it. Let it sit for 5 minutes, then peel away the skin and dice the tomato. (This is similar to poaching.)
5. Chop the fresh cilantro and set aside.
6. Once the peppers and corn have cooled, dice them to match the size of the other chopped vegetables.
7. In a large bowl, mix together the peppers, corn, onion, tomato, and cilantro.
8. In a blender, combine the black beans, salt, black pepper, paprika, garlic, olive oil, and pickled artichokes (or olives). Blend until smooth.
9. Spread the blended bean dip in a serving bowl as the bottom layer.
10. Mix the vegetable blend with the juice of one lime and layer it on top of the bean dip. You don’t need to salt the vegetable mixture since this layer is what adds sweetness to the overall dip, whereas there is plenty of umami in the bean dip.
11. Serve the dip alongside delSur Empanadas. This recipe makes enough dip for 6-7 empanadas.
    
    Enjoy this delicious, roasted vegetable and black bean dip as a flavorful side for your empanadas!

Hello LexObserver Reader! Remember, if you have a recipe that holds special meaning to you, please reach out to either LexObserver or email me at bangtam.student@gmail.com so I can share it. I hope this becomes a regular feature, as Lexington’s uniqueness comes from the diversity within our town. By sharing our different cultural traditions, we not only discover new ways to spice up our dinner routines, but also strengthen the unity of our community.