Bad Ass Bean Dip

"Vegetarian and hearty, just great with home-made tortilla or pita chips. Garnish any way you like, such as chopped tomatoes or salsa, sour cream and guacamole, shredded (vegan) cheese, etc."
 
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Ready In:
30mins
Ingredients:
15
Serves:
4-6
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ingredients

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directions

  • Make the sauce: Dump everything but the lime juice into a small sauce pan and bring it to a simmer. Use a whisk to make sure that the tomato paste isn’t just sitting in a clump.
  • Let that simmer together for about 8-10 minutes so that the sauce has time to thicken up a little. Add the lime juice and turn off the heat. Cool while you make the rest of the dip.
  • Make the dip: Warm up the olive oil in a medium sauté pan over a medium heat. Throw in the onion and sauté until they start to look nice and golden brown in some spots, 5-7 minutes.
  • Add the jalapeno, salt, and cumin and sauté for another minute or two so that the jalapeno doesn’t taste raw. Turn off the heat.
  • Put half of the beans in a blender and the other half in a medium bowl. Smash the beans in the bowl using a potato masher or a big spoon until there aren’t too many whole ones left.
  • In the blender, throw in the broth, remaining oil, 1/3 cup of the enchilada sauce you just made, and half of the cooked onions and jalapeno. Blend until smooth.
  • Stir that into the mashed up beans and add the remaining cooked onions and jalapenos. Serve warm with the rest of the enchilada sauce poured on top.
  • Top with some chopped cilantro, onions, and tomatoes if you like. Serve with hearty tortilla chips.

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RECIPE SUBMITTED BY

<p>I've been a farm wife for more than 30 years, driving tractors and semi-trucks, and raising corn, soybeans, beef cows, and 4 daughters. We are going against big farm trends and diversifying (rather than specializing), adding laying hens, honey bees and milk goats to our farm. I have too many interests, but especially love artistic pursuits, such as pottery, painting, music, gardening,and creative cooking.</p>
 
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