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Mexican Bean Dip
Ingredients:
1 c. pinto beans (Dried)
4 c. water
2 tsp. ground cumin
8 oz. cream cheese
8 oz. grated cheddar cheese
2 Tbs. oil
2 cloves garlic, chopped
1 c. oinion, chopped
1 can (16 oz.) Hormel hot chili (opt.)
Mexican salsa to taste
1 c. pinto beans (Dried)
4 c. water
2 tsp. ground cumin
8 oz. cream cheese
8 oz. grated cheddar cheese
2 Tbs. oil
2 cloves garlic, chopped
1 c. oinion, chopped
1 can (16 oz.) Hormel hot chili (opt.)
Mexican salsa to taste
Directions:
Cover dried beans with 4 c. water and soak overnight. Cook soaked beans in the same water for about 1 hour or until soft.( you can substitute 2 cans pinto beans) Drain all but about 1/2 c. water from beans. Set aside. Heat 10" skillet. add oil, garlic, onion and cook unyil onion is soft. Add beans and cumin. Bring to a boil. Reduce heat to low. Add cheeses, hot chili (if desired) and salsa, to taste. Serve with tortilla chips or pita bread.
Cover dried beans with 4 c. water and soak overnight. Cook soaked beans in the same water for about 1 hour or until soft.( you can substitute 2 cans pinto beans) Drain all but about 1/2 c. water from beans. Set aside. Heat 10" skillet. add oil, garlic, onion and cook unyil onion is soft. Add beans and cumin. Bring to a boil. Reduce heat to low. Add cheeses, hot chili (if desired) and salsa, to taste. Serve with tortilla chips or pita bread.
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