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Bean Dip

WholeFood.Chef's picture
  Cooked pinto beans/Mashed, cooked pinto beans 4 Cup (64 tbs), flaked
  Water 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm)
  Cumin seed 1 Teaspoon
  Jalapeno pepper 2
  Unsulphured molasses 1 Tablespoon
  Tomatoes 4 Large
  Lemon juice 1
  Chili powder 3 Tablespoon
  Sea salt 1 1⁄2 Teaspoon
  Corn oil 1⁄2 Cup (8 tbs)
  Sharp cheese 1⁄2 Pound

In a 2-quart saucepan, place the beans, water, onion, garlic, cumin seed, peppers, molasses, and tomatoes and simmer for 1 hour.
Add the lemon juice, chili powder, and salt.
While the beans are still hot, add the oil and grated cheese.
Mash or blend until smooth.
Serve hot or cold with corn munchies or homemade crackers.

Recipe Summary

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3299 Calories from Fat 1697

% Daily Value*

Total Fat 201 g309.9%

Saturated Fat 51.6 g258.2%

Trans Fat 0.4 g

Cholesterol 240 mg80%

Sodium 5885.1 mg245.2%

Total Carbohydrates 269 g89.8%

Dietary Fiber 90.1 g360.2%

Sugars 42.3 g

Protein 133 g266.3%

Vitamin A 442.2% Vitamin C 299.4%

Calcium 224.3% Iron 151.9%

*Based on a 2000 Calorie diet

Bean Dip Recipe