Thread: Bean Dip?

On Wed, 12 Aug 2009 18:45:53 -0500, Pringles CheezUms wrote:

> I'm looking for a good tnt bean dip recipe.
> Got some good refried beans (yeah, canned. they're good) and want to
> make bean dip out of some of them. Right now, I just put a few tbs of
> salsa in, and that's ok, but not great.
> What is your favorite bean dip recipe?

Add 2-3Tb butter per can, salt and pepper, reheat, stir and ...
Presto! Bean dip. It's as simple as that.

Everything goes better with butter.

-sw

Pringles CheezUms wrote:
> I'm looking for a good tnt bean dip recipe.
> Got some good refried beans (yeah, canned. they're good) and want to
> make bean dip out of some of them. Right now, I just put a few tbs of
> salsa in, and that's ok, but not great.
> What is your favorite bean dip recipe?
>

Refried beans, minced jalapeno, or a little juice from the jar if you
don't like it very hot. Add minced garlic and grated onion, or use
powdered garlic and powdered onion.


Becca

Becca wrote on Wed, 12 Aug 2009 20:03:04 -0500:

> Pringles CheezUms wrote:
>> I'm looking for a good tnt bean dip recipe.
>> Got some good refried beans (yeah, canned. they're good) and want to
>> make bean dip out of some of them. Right now, I just put a few tbs of
>> salsa in, and that's ok, but not great. What
>> is your favorite bean dip recipe?

> Refried beans, minced jalapeno, or a little juice from the jar
> if you don't like it very hot. Add minced garlic and grated
> onion, or use powdered garlic and powdered onion.

I rather like Refritos but my favorite dip is Mexican Hummus, made with
canned Garbanzos, lime juice, cumin and some chopped cilantro. That's
really all and it's low-fat but you can add a few drops of sesame oil if
you like.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Pringles CheezUms wrote:
> I'm looking for a good tnt bean dip recipe.
> Got some good refried beans (yeah, canned. they're good) and want to
> make bean dip out of some of them. Right now, I just put a few tbs of
> salsa in, and that's ok, but not great.
> What is your favorite bean dip recipe?


I liked the (no longer available) Pace Refried Beans with Chorizo,
with a bit of chopped green onion, shredded jack cheese, salsa, and
sour cream mixed together and heated till the cheese melts.
Tabasco or other hot sauce or cayenne can be added if you want it
hotter. Garlic, too.

gloria p

On Wed 12 Aug 2009 06:03:04p, Becca told us...

> Pringles CheezUms wrote:
>> I'm looking for a good tnt bean dip recipe.
>> Got some good refried beans (yeah, canned. they're good) and want to
>> make bean dip out of some of them. Right now, I just put a few tbs of
>> salsa in, and that's ok, but not great.
>> What is your favorite bean dip recipe?
>>
>
> Refried beans, minced jalapeno, or a little juice from the jar if you
> don't like it very hot. Add minced garlic and grated onion, or use
> powdered garlic and powdered onion.
>
>
> Becca
>

This is one I often use, but I likke Becca's addition of jalapeño...

1 can (16 oz) refried beans
1/2 cup of your favorite salsa
1 tbsp lime juice, raw
1 tsp hot sauce (to taste)
1 tsp chili powder
1 tsp dried cilantro
2 tsp ground cumin

Put all ingredients in a bowl and mix well with a spoon. The dip will get
nice and creamy.


--
Wayne Boatwright
------------------------------------------------------------------------
The way you cut your meat reflects the way you live. Confucius

James Silverton wrote:
> Becca wrote on Wed, 12 Aug 2009 20:03:04 -0500:
>
>> Pringles CheezUms wrote:
>>> I'm looking for a good tnt bean dip recipe.
>>> Got some good refried beans (yeah, canned. they're good) and want to
>>> make bean dip out of some of them. Right now, I just put a few tbs of
>>> salsa in, and that's ok, but not great. What
>>> is your favorite bean dip recipe?
>
>> Refried beans, minced jalapeno, or a little juice from the jar
>> if you don't like it very hot. Add minced garlic and grated
>> onion, or use powdered garlic and powdered onion.
>
> I rather like Refritos but my favorite dip is Mexican Hummus, made with
> canned Garbanzos, lime juice, cumin and some chopped cilantro. That's
> really all and it's low-fat but you can add a few drops of sesame oil if
> you like.
>
That sounds really good. I assume you puree the garbanzos in the FP?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Aug 12, 7:23*pm, Sqwertz <swe...@cluemail.composted> wrote:
> On Wed, 12 Aug 2009 18:45:53 -0500, Pringles CheezUms wrote:
> > I'm looking for a good tnt bean dip recipe.
> > Got some good refried beans (yeah, canned. they're good) and want to
> > make bean dip out of some of them. Right now, I just put a few tbs of
> > salsa in, and that's ok, but not great.
> > What is your favorite bean dip recipe?
>
> Add 2-3Tb butter per can, salt and pepper, reheat, stir and ...
> Presto! *Bean dip. *It's as simple as that.

There's also water. Canned refried beans are not dippable without
adding water. Pepper? Hmm? *
>
> Everything goes better with butter.

For the most part that's true, but that's a lot of butter for one can
of beans. Still, I'm going to try it using nice organic, fat-free
canned beans (Full Circle), or better yet, fresh cooked beans..

Certainly no vinegar based hot sauce nor the vinegar from pickled
jalapenos. I use my garlic press and knife to make tiny amounts of
jalapeno puree, and a tiny bit of fresh garlic might be nice. The
tiniest sprinkle of MSG?

There's also bean/cheese dip, where some cheese is melted/beaten in
(jack, mild cheddar).

I don't know why folks feel the need to form a slop. Salsa? Fine.
Put it in a separate bowl.
>
> -sw

--Bryan

On Wed, 12 Aug 2009 18:45:53 -0500, Pringles CheezUms
<[email protected]> wrote:

>I'm looking for a good tnt bean dip recipe.
>Got some good refried beans (yeah, canned. they're good) and want to
>make bean dip out of some of them. Right now, I just put a few tbs of
>salsa in, and that's ok, but not great.
>What is your favorite bean dip recipe?

Not looking at the recipe and haven't made this in years... take a can
of refried beans, a can of vegetarian chili, some cheese, salsa,
chopped green onions (well - if the original recipe didn't call for
them, I'd put them in now). Add a little chili powder if you want to
give it another layer of flavor. Heat gently to mix and meld - then
scoop the goop with tortilla chips. If you're interested, I can look
to see if I still have a recipe but I doubt it. In any case, you can
wing it from the general description.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 12 Aug 2009 21:48:32 -0700 (PDT), Bobo Bonobo®
<[email protected]> wrote:

>There's also water. Canned refried beans are not dippable without
>adding water.

It is if you apply heat.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 12 Aug 2009 21:48:32 -0700 (PDT), Bobo Bonobo® wrote:

> On Aug 12, 7:23*pm, Sqwertz <swe...@cluemail.composted> wrote:
>> On Wed, 12 Aug 2009 18:45:53 -0500, Pringles CheezUms wrote:
>>> I'm looking for a good tnt bean dip recipe.
>>> Got some good refried beans (yeah, canned. they're good) and want to
>>> make bean dip out of some of them. Right now, I just put a few tbs of
>>> salsa in, and that's ok, but not great.
>>> What is your favorite bean dip recipe?
>>
>> Add 2-3Tb butter per can, salt and pepper, reheat, stir and ...
>> Presto! *Bean dip. *It's as simple as that.
>
> There's also water.

No, there isn't.

> Canned refried beans are not dippable without adding water. Pepper? Hmm? *

What do you think the effect of adding 2-3 TB of butter heating ,
and stirring would be?

> For the most part that's true, but that's a lot of butter for one can
> of beans.
> Still, I'm going to try it using nice organic, fat-free
> canned beans (Full Circle), or better yet, fresh cooked beans..

The beans I use don't have any fat. Usually refried beans are
loaded with lard. All I'm doing is substituting butter for the
lard. They are creamy and delicious.

Fro there you can add whatever you like. Japs, onion, cumin,
sriracha, etc... Just try the basics first.

And yes, I recommend about 2.5TB. That's nothing compared to how
much lard some recipes/restaurants use.

-sw

On Aug 13, 12:38*am, Sqwertz <swe...@cluemail.composted> wrote:
> On Wed, 12 Aug 2009 21:48:32 -0700 (PDT), Bobo Bonobo® wrote:
> > On Aug 12, 7:23*pm, Sqwertz <swe...@cluemail.composted> wrote:
> >> On Wed, 12 Aug 2009 18:45:53 -0500, Pringles CheezUms wrote:
> >>> I'm looking for a good tnt bean dip recipe.
> >>> Got some good refried beans (yeah, canned. they're good) and want to
> >>> make bean dip out of some of them. Right now, I just put a few tbs of
> >>> salsa in, and that's ok, but not great.
> >>> What is your favorite bean dip recipe?
>
> >> Add 2-3Tb butter per can, salt and pepper, reheat, stir and ...
> >> Presto! *Bean dip. *It's as simple as that.
>
> > There's also water.
>
> No, there isn't.
>
> > Canned refried beans are not dippable without adding water. *Pepper? *Hmm? *
>
> What do you think the effect of adding 2-3 TB of butter heating ,
> and stirring would be?
>
> > For the most part that's true, but that's a lot of butter for one can
> > of beans.
> > Still, I'm going to try it using nice organic, fat-free
> > canned beans (Full Circle), or better yet, fresh cooked beans..
>
> The beans I use don't have any fat. *Usually refried beans are
> loaded with lard. *All I'm doing is substituting butter for the
> lard. *They are creamy and delicious.

I've always found that canned ref beans are too stiff at room temp to
be dippable. The butter would surely help, but when using peanut oil
or lard, I always have to add water, especially since I always simmer
them a bit. Seems to cook off some of the canned taste.
>
> And yes, I recommend about 2.5TB. *That's nothing compared to how
> much lard some recipes/restaurants use.

Hey, I wrote that I was going to try it. I didn't say that I'd try
it, but with half the butter. It could become my new method.
>
> -sw

--Bryan

Janet wrote on Wed, 12 Aug 2009 22:55:36 -0500:

> James Silverton wrote:
>> Becca wrote on Wed, 12 Aug 2009 20:03:04 -0500:
>>
>>> Pringles CheezUms wrote:
>>>> I'm looking for a good tnt bean dip recipe.
>>>> Got some good refried beans (yeah, canned. they're good)
>>>> and want to make bean dip out of some of them. Right now, I
>>>> just put a few tbs of salsa in, and that's ok, but not
>>>> great. What is your favorite bean dip recipe?
>>
>>> Refried beans, minced jalapeno, or a little juice from the
>>> jar if you don't like it very hot. Add minced garlic and grated
>>> onion, or use powdered garlic and powdered onion.
>>
>> I rather like Refritos but my favorite dip is Mexican Hummus,
>> made with canned Garbanzos, lime juice, cumin and some
>> chopped cilantro. That's really all and it's low-fat but you can add
>> a few drops of sesame oil if you like.
>>
> That sounds really good. I assume you puree the garbanzos in
> the FP?

Yes, exactly. It might be necessary to add a little extra water or
liquid from the can to get the right consistency. I might use crisp
tacos or well toasted pita to pick it up.


Here's the recipe, tho' it's fairly obvious.
Recipe 1

(Peter Brooks)

1 can chickpeas (14 fl oz) drained
2 tab lemon juice
1 clove garlic (maybe more roasted)
2 tab chopped Coriander (or other herbs, like Parsley or cumin) to
taste
2 drops sesame oil

Throw all into a food processor, and whirl until you get a paste of the
desired consistency. A blender will work but you have to keep pushing
the mix down. Brooks usually rinses the canned beans to get rid of the
extra salt. Depending on how well it's been drained, you might need to
add a couple extra tabs of water. Some people use chicken broth,
non-fat mayo, tabasco. I wonder if fat substitute (apple sauce) might
work.

Recipe 1A

Another variant is to use the juice of 1 or ½ of a lime. The drained
liquid seems fine as a liquefier and the suggestion comes from my
daughter Kathy who was enthusiastic about the Mexican use of lime.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Wayne Boatwright wrote:
> 1 can (16 oz) refried beans
> 1/2 cup of your favorite salsa
> 1 tbsp lime juice, raw
> 1 tsp hot sauce (to taste)
> 1 tsp chili powder
> 1 tsp dried cilantro
> 2 tsp ground cumin
>
> Put all ingredients in a bowl and mix well with a spoon. The dip will get
> nice and creamy.


Thanks for the recipe, I will have to try this one.


Becca

Yjsmld

On Thu 13 Aug 2009 08:30:23a, Becca told us...

> Wayne Boatwright wrote:
>> 1 can (16 oz) refried beans
>> 1/2 cup of your favorite salsa
>> 1 tbsp lime juice, raw
>> 1 tsp hot sauce (to taste)
>> 1 tsp chili powder
>> 1 tsp dried cilantro
>> 2 tsp ground cumin
>>
>> Put all ingredients in a bowl and mix well with a spoon. The dip will
get
>> nice and creamy.
>
>
> Thanks for the recipe, I will have to try this one.
>
>
> Becca
>
> Yjsmld
>

You're welcome!

--
Wayne Boatwright
------------------------------------------------------------------------
Anybody who believes that the way to a man's heart is through his
stomach flunked geography. Robert Byrne

In article <[email protected]>,
Pringles CheezUms <[email protected]> wrote:

> I'm looking for a good tnt bean dip recipe.
> Got some good refried beans (yeah, canned. they're good) and want to
> make bean dip out of some of them. Right now, I just put a few tbs of
> salsa in, and that's ok, but not great.
> What is your favorite bean dip recipe?

Canned refried beans, Salsa, Chorizo and cheddar/jack cheese.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

[email protected]
Subscribe: [email protected]

James Silverton wrote:
> Janet wrote on Wed, 12 Aug 2009 22:55:36 -0500:
>
>> James Silverton wrote:
>>> Becca wrote on Wed, 12 Aug 2009 20:03:04 -0500:
>>>
>>>> Pringles CheezUms wrote:
>>>>> I'm looking for a good tnt bean dip recipe.
>>>>> Got some good refried beans (yeah, canned. they're good)
>>>>> and want to make bean dip out of some of them. Right now, I
>>>>> just put a few tbs of salsa in, and that's ok, but not
>>>>> great. What is your favorite bean dip recipe?
>>>
>>>> Refried beans, minced jalapeno, or a little juice from the
>>>> jar if you don't like it very hot. Add minced garlic and grated
>>>> onion, or use powdered garlic and powdered onion.
>>>
>>> I rather like Refritos but my favorite dip is Mexican Hummus,
>>> made with canned Garbanzos, lime juice, cumin and some
>>> chopped cilantro. That's really all and it's low-fat but you can add
>>> a few drops of sesame oil if you like.
>>>
>> That sounds really good. I assume you puree the garbanzos in
>> the FP?
>
> Yes, exactly. It might be necessary to add a little extra water or
> liquid from the can to get the right consistency. I might use crisp
> tacos or well toasted pita to pick it up.
>
>
> Here's the recipe, tho' it's fairly obvious.
> Recipe 1
>
> (Peter Brooks)
>
> 1 can chickpeas (14 fl oz) drained
> 2 tab lemon juice
> 1 clove garlic (maybe more roasted)
> 2 tab chopped Coriander (or other herbs, like Parsley or cumin) to taste
> 2 drops sesame oil
>
> Throw all into a food processor, and whirl until you get a paste of the
> desired consistency. A blender will work but you have to keep pushing
> the mix down. Brooks usually rinses the canned beans to get rid of the
> extra salt. Depending on how well it's been drained, you might need to
> add a couple extra tabs of water. Some people use chicken broth,
> non-fat mayo, tabasco. I wonder if fat substitute (apple sauce) might work.
>
> Recipe 1A
>
> Another variant is to use the juice of 1 or ½ of a lime. The drained
> liquid seems fine as a liquefier and the suggestion comes from my
> daughter Kathy who was enthusiastic about the Mexican use of lime.
>
>
Thanks.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

In article <[email protected]>,
Pringles CheezUms <[email protected]> wrote:

> I'm looking for a good tnt bean dip recipe.
> Got some good refried beans (yeah, canned. they're good) and want to
> make bean dip out of some of them. Right now, I just put a few tbs of
> salsa in, and that's ok, but not great.
> What is your favorite bean dip recipe?

Grated cheese and hot sauce. No recipe, just to taste.

--
Dan Abel
Petaluma, California USA
[email protected]

In article
<[email protected]>,
Bobo Bonobo® <[email protected]> wrote:

> On Aug 13, 12:38*am, Sqwertz <swe...@cluemail.composted> wrote:

> I've always found that canned ref beans are too stiff at room temp to
> be dippable. The butter would surely help, but when using peanut oil
> or lard, I always have to add water, especially since I always simmer
> them a bit. Seems to cook off some of the canned taste.

Room temperature doesn't work, that's why I have a microwave. If room
temperature is the plan, yes, they need thinning. I like using salsa.

> > And yes, I recommend about 2.5TB. *That's nothing compared to how
> > much lard some recipes/restaurants use.
>
> Hey, I wrote that I was going to try it. I didn't say that I'd try
> it, but with half the butter. It could become my new method.

Let us know how it works.

--
Dan Abel
Petaluma, California USA
[email protected]

Wash and drain a can of red kidney beans then put em into a food
processor with
some garlic powder
some onion powder
some cumin
some chili powder, if you like it
a good dollop of ketchup.

Process and slowly add a bit of water til desired consistency