Bean Dip
Can anyone provide me with an outstanding bean dip recipe similar to the bean dips commonly served with tortilla chips and salsa at mexican restaurants out west? All we seem to have here in New England is that noxious brown paste manufactured by Frito-Lay. Even the mexican restaurants (which are improving significantly, BTW) don't serve it although it is standard fare in other parts of the country. TIA for any help as I am having an insane craving for this stuff.
EAF
Mar 21, 2006 09:13AM
What you want is a recipe for refried beans, which you can easily find by googling the Web. There are tons of them out there.
It's a simple method with many variations, depending on the spices you like.
Basically you take cooked pinto beans and mash them in a frying pan with oil, onion, garlic, cumin, salt, maybe cayenne, and enough bean cooking liquid to keep them the consistency you want.
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2 garlic cloves, minced
1/2 green bell pepper, chopped
1/2 medium onion, chopped
2 Tbs. vegetable oil
two 15-ounce cans black beans, rinsed and drained
3 Tbs. lime juice
1/4 cup packed cilantro sprigs
1 tsp. ground coriander seeds
1 tsp. ground cumin, or to taste
1/2 tsp. cayenne, or to taste
1/4 tsp. salt, or to taste
freshly ground black pepper to taste
2 tablespoons water
Cook onion, garlic and bell pepper in a skillet with oil, over medium heat until very tender, but with not too much color, you may have to turn down the heat.
Combine rest of ingredients in food processor, process, add onino mixture, process until smooth, thin with more water or oil until desired thickness.
Very easy...very yummy.
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i've had this recipe for years - it's so easy, it can be made will all low fat stuff and people LOVE it.
1 can refried beans
1 cup sour cream
1 block cream cheese-softened
6 drops tabasco
1/4 cup chopped onion
1/2 package taco seasoning mix
2 cups grated cheddar cheese-divided
mix everything together leaving out 1 cup of cheeese. spray a pie or quiche plate with pam, put everything in there and top with remianig cheese. bake at 350 for 20 minutes or so until hot and bubbly
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I have never seen a Mexican restaurant that serves bean dip.
I like bean dip.
Must not be a Tex-Mex thing.
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I make a great bean dip by using canned refried beans (can be fat-free, vegetarian, regular or with chorizo - I use El Paso brand). I heat a few teaspoons of peanut oil in a skillet, add a few pinches of dried, powdered epazote (or minced fresh if I can find it - if you can't even find it dried, just omit it). I heat one can of beans, and add 3-4 oz of good melting cheese, grated (I happen to like sharp cheddar, but it could be Chihuahua or Quesadilla), and plenty of salsa (I use salsa from Sadie's restaurant in Albuquerque, which I order from them on-line). Mix it all together until the cheese is melted. Yum.
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This is very similar to my favorite - only addition I make is minced chipotle in adobo with some of the adobo sauce as well (aprox. 2 Tbs. minced per can of beans)
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I take a can of refried beans, a can of black beans, chop up an onion and a tomato and heat over medium heat until onion is cooked.
Spread mixture in bottom of pan. Add one package of cream cheese on top of bean mixture.
Sprinkle that layer with cayenne pepper.
Add about 8-12 ounces grated pepper jack cheese to top and bake until top layer of cheese is brown and bubbly at 350 degrees.
Serve with corn chips.
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