Wednesday, August 10, 2011

Three Bean Dip...From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week


14 oz. cooked pinto beans, drained NOT rinsed (may use canned)
14 oz. cooked black beans, drained NOT rinsed (may use canned)
14 oz. cooked light kidney beans, drained NOT rinsed (may use canned)
4 oz. tomato paste
14 oz. petite diced tomatoes, drained
1 medium lime, juiced
1/2 of medium jalapeno
1/2 of medium green bell pepper
1/2 of large red onion
1 handful of fresh cilantro leaves
1/4 cup rice vinegar
4 cloves of garlic
2 tsp. sea salt
1/2 tsp. cumin
1 1/2 tsp. honey (may need a bit more depending on personal taste and balance of salty/sweet - when adding more start with the smallest amount and work up...I work in 1/8 tsp. increments until its perfect to my taste buds)


-Process all ingredients to a puree in a large food processor (I typically process all the veggies and liquid together in a batch in the blender and then in a separate food processor combine the beans and tomatoes paste -then incorporate both mixture together until smooth)

-Taste and adjust honey/seasonings as needed

Serve with your favorite dippers or warmed as a refried bean substitute on mexican night... Refrigerate leftovers...makes about 5 cups. ENJOY!

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