Mexicanpintobeandip Recipes
HOT MEXICAN BEAN DIP
Warm, spicy bean dip that will be a hit with everyone!
Provided by Drubee
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream cheese, sour cream, refried beans, and taco seasoning in a bowl. Fold jalapeno pepper into the dip; spread into a 9x13-inch baking dish.
- Bake in preheated oven for 30 minutes. Top with shredded cheese and continue cooking until the cheese has melted, about 5 more minutes.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 18.1 g, Cholesterol 67.3 mg, Fat 22.3 g, Fiber 4.6 g, Protein 13.1 g, SaturatedFat 14.3 g, Sodium 798.7 mg, Sugar 0.9 g
PINTO BEAN DIP
Whenever there's a gathering, friends tell me, "Be sure to bring your bean dip!" With several delightful layers, this is more than a snack-some guests practically make a meal out of it. You'll need big chips to pick up all the scrumptious ingredients. -Claire Rademacher, Whittier, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 25-30 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, mash beans with a fork; stir in 3/4 teaspoon salt, pepper and pepper sauce. Spread onto a 12-in. serving plate. , Mash avocados with lemon juice and remaining salt; spread over bean mixture. Combine the sour cream, mayonnaise and taco seasoning; spread over avocado layer. , Sprinkle with onions, tomatoes, cheese and olives. Serve with tortilla chips.
Nutrition Facts :
CREAMY PINTO BEAN DIP
Serve this lightly spiced bean dip with tortilla chips, spread it on tacos or quesadillas, or use it as a great base for building a batch of Ultimate Nachos.
Provided by Rhoda Boone
Categories Dip snack Super Bowl Bean Onion Wheat/Gluten-Free Vegan Vegetarian Appetizer
Yield Makes 1 1/2 cups
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium. Add onion and cook until softened, 4-5 minutes. Add beans, garlic, and bell pepper and cook, stirring, until softened and warmed through, 4-5 minutes. Stir in chili powder and cook until fragrant, about 1 minute more.
- Pulse bean mixture, vinegar, oregano, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water in a food processor, adding water by the tablespoonful if needed, until smooth. Taste and adjust seasoning. Serve warm or at room temperature.
- Do Ahead
- Bean dip can be made 3 days ahead. Store in an airtight container and chill.
MEXICAN PINTO BEANS
Steps:
- Soak the beans overnight in water. Discard the water the next day.
- Set pressure cooker to saute, add the oil and chopped onion and cook until soft. Add the garlic, 1/4 cup cilantro and cook 1 minute. Set aside in a bowl.
- In the pressure cooker combine the soaked beans, green chilies, jalapeño, half onion, bouillon, bay leaves and 6 cups water. Cover and cook high pressure 45 minutes.
- Natural release. Discard bay leaves, half onion and jalapeño and stir in the reserved sautéed onion and season with salt.
- Press saute and cook uncovered until thickened, about 30 minutes, stirring occasionally.
- Meanwhile, combine the tomato, red onion, scallion and cilantro in a small bowl.
- Ladle beans into serving bowls, add the cheese and top with tomato mixture and avocado. Serve with lime wedges and tortillas if desired.
Nutrition Facts : ServingSize 1 generous cup, Calories 294 kcal, Carbohydrate 42.5 g, Protein 17 g, Fat 8.5 g, SaturatedFat 2 g, Cholesterol 8.5 mg, Sodium 635 mg, Fiber 11 g, Sugar 2.5 g
HOT BEAN DIP
My hearty dip is extra smooth, thanks to the cream cheese and sour cream I add. It's easy to assemble ahead and then bake before serving. People keep dipping until the dish is empty.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 5 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first six ingredients. Transfer to a greased shallow 2-qt. baking dish. Sprinkle with onions. , Bake, uncovered, at 350° for 25-30 minutes or until heated through. Serve with tortilla chips.
Nutrition Facts :
MEXICAN PINTO BEAN DIP
Make and share this Mexican Pinto Bean Dip recipe from Food.com.
Provided by Dreamgoddess
Categories Beans
Time 20m
Yield 3 cups of dip, 4 serving(s)
Number Of Ingredients 5
Steps:
- Puree the beans to a coarse paste in a blender or food processor or mash by hand.
- Place the bean paste in a sauce pan with the water and heat.
- Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes.
- Put in chafing dish and serve hot.
- SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks.
FRIJOLES DE LA OLLA (MEXICAN PINTO BEANS RECIPE)
Authentic "Frijoles De La Olla" Mexican Pinto Beans Recipe - Rich zesty pintos made on the stovetop, in the Instant Pot, or in a Crock Pot.
Provided by Sommer Collier
Categories Side Dish
Time 2h5m
Number Of Ingredients 7
Steps:
- Stovetop Method: Place the dried beans in a large bowl and fill with water, covering the top of the beans by 2 inches. Let the beans soak overnight.
- When ready to cook, place the beans in a large 6-8 quart pot with a heavy lid. Add the onion wedges, garlic, and hambone if using.
- Pour in enough water to cover the beans by 3-4 inches. Set the heat on medium.
- Cover and bring to a simmer. Then reduce the heat and simmer on medium-low to low for 2-4 hours, until the beans are very soft. *Even after soaking overnight, beans take a varied amount of time, base on how old they are. "New" dried beans will cook faster than beans that have been sitting in the pantry for months/years.
- Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
- Instant Pot Method: When using an electric pressure cooker, you do not have to soak the beans overnight.
- Place the beans in a 6+ quart Instant Pot. Add the onion wedges, garlic, and hambone if using.
- Add 5 cups of water. Lock the lid into place and set on Pressure Cook High for 35 minutes.
- Perform a natural release. Once the steam button drops, it is safe to open the lid. If the beans are still firm, you can Pressure Cook again for 5-10 minutes. Then perform a Quick Release.
- Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
- Crock Pot Method: Place the dried beans in a large 6-8 quart slow cooker. Add the onion wedges, garlic, and hambone if using. Pour in 8 cups water. (You do not have to soak the beans for this method.)
- Set the crock pot on HIGH for 8-10 hours or on LOW for 15-17 hours. Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
Nutrition Facts : ServingSize 0.5 cups, Calories 175 kcal, Carbohydrate 33 g, Protein 10 g, Fat 1 g, SaturatedFat 1 g, Sodium 166 mg, Fiber 7 g, Sugar 4 g
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- Add all ingredients to a medium saucepan: no need to drain or rinse the beans (add the can liquid too)! Warm it over medium heat until cheese is melted, about 5 minutes. Mash beans gently with a masher if you’d like a smoother texture. Taste and add another pinch of salt if necessary.
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MEXICAN PINTO BEANS – FEASTING AT HOME
From feastingathome.com
5/5 (17)
Calories 129 per serving
Category Pinto Beans
- Place pinto beans in a med bowl, and cover with 2-3 inches of water. Stir in 1 teaspoon salt and let soak overnight – or for a minimum of 6 hours. Drain.
- After soaking: In a large pot, heat the oil over medium heat and saute the onion and garlic until tender and fragrant, 4-5 minutes. Add the dried chili, cinnamon stick and all the spices. Saute one minute to toast the spices. Add the water, tomato paste and DRAINED beans. Stir in the 1/2 salt and bring to a rapid boil.
- Lower heat to maintain a gentle simmer (on low or medium low) and simmer uncovered for 45-60 minutes, until beans are tender.
MEXICAN PINTO BEAN SOUP RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
4.6/5 (94)
Total Time 2 hrs 25 mins
Category Soups & Stews
Calories 223 per serving
- Sort through the beans to remove any debris, then rinse them under running tap water. Place the rinsed beans in a 6-quart or larger Dutch oven or other lidded pot and add 7 cups of water. Bring the pot to a boil over medium-high heat. Once boiling, turn the heat down to low and cover the pot. Let simmer for 90 minutes.
- When the beans are done cooking, heat the vegetable oil in a large skillet over medium heat. Add the onions and saute for 10 minutes, until browned and softened. Add the garlic, cumin, and cayenne pepper. Saute for 60 seconds. Add the cooked beans and any remaining liquid from the bean pot into the skillet.
- Pour the chicken broth into the pot and turn the heat to medium-high. Once the liquid reaches a boil, turn the heat down to medium and simmer uncovered for 45 minutes. Use an immersion blender to puree the soup*. Taste and add salt as needed. If the soup seems too thin for you, continue cooking it uncovered until it reduces to your desired thickness
MEXICAN BEAN DIP - NADIA LIM
From nadialim.com
Servings 3
Estimated Reading Time 1 min
Category Side Dish
Calories 100 per serving
- Heat oil in a fry pan on medium heat. Sauté onion, garlic and cumin until onion is soft (about 4-5 minutes).
- Tip onion mixture into a food processor with chilli if using, beans, chipotle sauce and lime/lemon juice. Blitz until well combined. Season to taste with salt and pepper, and more lime juice if needed.
- To serve, warm dip up in the microwave or stove top, top with a good dollop of yoghurt or sour cream and garnish with coriander and green chilli if using. Serve dip warm with corn chips.
MEXICAN PINTO BEANS - EASY FAMILY-FRIENDLY RECIPES
From theblackpeppercorn.com
4.8/5 (10)
Category Side Dish
Cuisine Mexican, Tex-Mex
Total Time 1 hr 10 mins
- Melt butter in a saucepan on medium heat. Add the garlic cloves, diced onion, red pepper and tomato. Cook, stirring occasionally, until the onions and peppers are tender and the tomatoes are broken down to create a sauce, about 7 minutes.
- Add the remaining ingredients, minus the fresh cilantro. Bring to a boil and then lower the heat so it cooks at a low simmer. Cook for 45 minutes. If the water evaporates, it may be necessary to add another 1/4 cup of water.
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