bean dip #4

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.

20131113 bean dip
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.

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Stir it up. Let it cook at least 10 minutes over low medium heat.

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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.

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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.

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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.

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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

0 thoughts on “bean dip #4

  1. Pingback: taco salad | oh.she.cooks

  2. Pingback: Pizza Week 2015, Day 5: Moar Eggplant Pizza & Cheezy Bean Dip | Oh, she cooks!

  3. Yes there’s a lot we can do with this sweet magic- share, gulp down, savor eat swallow – etc Cannot wait to try this!

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