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“Easy and quick.Very balanced taste and it's getting better next day,if you still have it.I like it with Blue corn tortilla chips /organic/ or sometimes I pour leftover dip over basmati rice.Given to me by coworker a couple years ago. I was never turn down when i made it!(-:. I mean the dip...”
READY IN:
15mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 1 (19 ounce) can chickpeas
  • 1 (19 ounce) can red kidney beans
  • 1 (19 ounce) canother kind beans (romano, black etc)
  • 1 red onion
  • 2 roasted peppers, red and yellow (green)
  • 12 lb cooked bacon
  • 1 (475 ml) Catalina dressing

Directions

  1. Open all cans.
  2. Drain liquid, rinse the beans and put them in the bowl.
  3. Add roasted and finely chopped peppers and chopped red onion.
  4. Cook bacon, drain fat and chopped or crumble it to the bowl.
  5. Add Catalina dressing. Mix well. Refrigerate preferable over night. And yes -- it's a big batch! I have usually 2 lb of tortilla chips ready.

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