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Bean Dip

Tummy.Tucker's picture
Ingredients
  Olive oil 2 Teaspoon
  Green bell pepper 1⁄4 Cup (4 tbs), finely chopped
  Onion 2 Tablespoon, finely chopped
  Garlic 1 Clove (5 gm), minced
  Canned jalapeno pepper 1 Teaspoon, seeded, drained, minced
  Canned pink beans 4 Ounce, drained, mashed
  Sour cream 1⁄4 Cup (4 tbs)
  Pitted black olives 5 , chopped
  Fresh cilantro 1⁄2 Teaspoon, chopped
  Salt 1⁄2 Teaspoon
Directions

MAKING
1. In a 10" nonstick skillet, saute bell eppers, onion, garlic and alapeno peppers over medium flame for a couple of minutes
2. Add beans and cook for another couple of minutes until they are thoroughly cooked, stirring all the while
3. Add to a small mixing bowk and mix well with all the other ingredients
4. Tranfer into a serving dish, cover with cling film and refrigerate till the flavours are blended; chill at least for half an hour

SERVING
5. Serve as appropriate

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
35 Minutes
Cook Time: 
5 Minutes
Ready In: 
40 Minutes

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4.157145
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 347 Calories from Fat 223

% Daily Value*

Total Fat 26 g39.4%

Saturated Fat 8 g40.2%

Trans Fat 0 g

Cholesterol 29.9 mg10%

Sodium 1775.1 mg74%

Total Carbohydrates 31 g10.2%

Dietary Fiber 7.5 g30%

Sugars 6 g

Protein 8 g16.7%

Vitamin A 14.3% Vitamin C 55.2%

Calcium 8.6% Iron 3.1%

*Based on a 2000 Calorie diet

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Bean Dip Recipe