Saturday, May 18, 2013

Bean Dip without Cheese

1 teaspoon olive oil
1 onion, small dice
3 cloves garlic, minced
1 32-ounce can chopped tomatoes, drained and chopped small
1 4oz. can Diced Green Chiles, well drained
1 TBSAdobo Seasoning
2 tsp cumin
1 tsp coriander
1 TBS brown sugar
1 TBS salt
6 cups cooked beans, any kind or combination (if cooking your own overcook them until they're mushy).
In a large Dutch oven or sauce pan, heat the oil on medium heat. Add the onions and garlic and cook until they have softened and are just beginning to turn golden.  Add the  tomatoes, and cook until  any excess juice from the tomatoes has simmered away. Stir in the spices, brown sugar, and one tablespoon of the salt.
Stir in the beans, using the back of a spoon to smash the beans against the bottom and sides of the pan. Continue stirring and smashing until the beans are as mashed . You can leave some of the beans still whole for the texture. Adjust salt to taste and other seasonings as needed.

Peace in the Kitchen!

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