Mexican bean dip

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

Cooking Process

  1. Chop the onion and garlic and cook in the oil until lightly browned and transparent.
  2. Add the chopped pepper, cumin, oreganum and as much chili powder as you like, and cook for 1-2 minutes longer.
  3. Stand bakes beans in a sieve for several minutes and keep sauce which drains off.
  4. Add beans and tomato paste to pan, heat through, then mash with a fork or potato masher to desired consistency.
  5. Add as much of the strained-off sauce as you need for dip, spread or sauce consistency.
  6. Serve hot, warm, cold or reheated.

Note :

Chili powder makes the dip hot — the other seasonings give the dip its Mexican flavor, but do not make it hotter.

Bon apetite!

Mexican bean dip

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Mexican bean dip