To go along with the taco theme, yet another bean dip. I ended up being too lazy to make tacos the night I made this, but the next day I used some leftovers in a taco salad for lunch. I’ll post that later.
Saute onions and garlic in oil for a couple minutes, then add one can of drained and rinsed kidney beans. Season with salt, pepper, chili powder, cumin, and whatever else you like. I usually add a little dill and onion powder.
Stir it up. Let it cook at least 10 minutes over low medium heat.
Then add one can of refried beans. At this point I also add Frank’s Red Hot Sauce to taste, along with a little vinegar. You could also add some olive oil.
I also added corn to this one. Since it’s sweet, I added a little more salt. You can add some turmeric, too, if you have some. If you’re adding bell peppers, add them now. Cook another 10 minutes.
Unless you want them to cook down to nothing, add the tomatoes at the very end. Stir them in and cook just long enough to heat.
Serve with your favorite tortilla chips. Or put it in tacos or burritos or taco salad, add it to chili, put it on nachos…there’s a lot you can do with it.
Tahini bean dip (for Oil Free Fasting Day)
Spicy, saucy bean dip
Garlic bean dip