This delicious mixture can be used in many ways. Try it as a starter, with corn chips and raw vegetables, use it as a filling for sandwiches or bread rolls, or thin it down and serve it hot over rice as a vegetarian main course.
- 1 large onion
- 2 cloves garlic, chopped
- 1 tbsp oil
- 1 red or green pepper (optional)
- 1-2 tsp cumin
- 1 tsp oreganum
- 1/4-1/2 tsp chili powder
- 1 (440 g/1 lb) can baked beans
- 1 tbsp tomato sauce
- Chop the onion and garlic and cook in the oil until lightly browned and transparent.
- Add the chopped pepper, cumin, oreganum and as much chili powder as you like, and cook for 1-2 minutes longer.
- Stand bakes beans in a sieve for several minutes and keep sauce which drains off.
- Add beans and tomato paste to pan, heat through, then mash with a fork or potato masher to desired consistency.
- Add as much of the strained-off sauce as you need for dip, spread or sauce consistency.
- Serve hot, warm, cold or reheated.
Chili powder makes the dip hot — the other seasonings give the dip its Mexican flavor, but do not make it hotter.