Quick Quick Bean Dip
What could be quicker than combining cooked beans with your favorite salsa or picante sauce? No need to chop jalapeno peppers to increase the heat-just choose a hot salsa to begin with. This is sure to become a favorite to whip up when unexpected company comes. If you keep already cooked beans-frozen in 1- or 2-cup portions as we strongly recommend, you’ll always be ready to make this or most other bean recipes.
Total Timeunder 15 minutes
OccasionFamily Get-together, game day
Recipe Courseappetizer, snack
Dietary Considerationegg-free, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Type of Dishdip/spread
- 2 cups cooked beans, drained
- 16-ounce jar mild, medium, or hot salsa
- Tortilla chips
In a small bowl, partially mash the beans, using a fork. Mix in the salsa.
Serve with your favorite tortilla chips.
There are almost as many recipes for salsa as there are people who like to eat it!
To make a bowlful, just combine some chopped fresh tomatoes (peeled or unpeeled) with finely chopped onions (or shallots or scallions), minced jalapeno peppers (or mild or hot green chilies), chopped fresh parsley (or cilantro), and freshly squeezed lemon or lime juice. If desired, add some minced garlic, salt, and pepper.
Just vary the quantity and ingredients to suit your taste.
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1994 Bonnie Tandy Leblang